Preparing Tapenade Noire

Equipment:

• Cutting board
• Knife
• Food processor or blender
• Rubber spatula (optional, for scraping down the sides of the processor)
• Measuring spoons
• Spatula
• Bowl

Preparation and Cooking Time:

• Preparation time: 15 minutes
• No cooking required

Ingredients:

• 8 ounces (225 grams) black olives (pitted, such as Kalamata)
• 2 tablespoons capers (drained)
• 2-3 cloves garlic (peeled)
• 4 anchovy fillets (optional)
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper and salt to taste but capers are heavily salted and will probably add what is needed
• Optional: 1-2 tablespoon fresh parsley (chopped) for garnish and 1/4 teaspoon dried thyme or rosemary if also desired.

Preparation:

1. Prepare the Ingredients:
   • Pit the black olives if they are not already pitted.
   • Drain the capers.
   • Peel and roughly chop the garlic cloves.
2. Blend the Ingredients:
   • Place the pitted black olives, drained capers, peeled garlic cloves, and anchovy fillets (if using) into the bowl of a food processor or blender.
   • Add the fresh lemon juice and a small amount of freshly ground black pepper.
3. Process the Tapenade:
   • Pulse the ingredients a few times to start breaking them down.
   • With the processor running, slowly drizzle in the extra virgin olive oil until the mixture reaches a slightly chunky yet spreadable consistency. You may need to stop and scrape down the sides with a spatula a couple of times to ensure everything is well combined.
4. Adjust Seasoning:
   • Taste the tapenade and adjust the seasoning if necessary. You can add more black pepper or lemon juice to taste.
5. Serve:
   • Transfer the tapenade to a bowl and, if desired, garnish with chopped fresh parsley.
   • Serve the tapenade with crusty bread, crackers, or as a condiment for meats and vegetables.
6. Storage:
   • Store any leftover tapenade in an airtight container in the refrigerator for up to one week.