Tapenade Barefoot Contessa Ina Garten
Indulge in the bold and briny flavors of the Mediterranean with Ina Garten's classic Tapenade recipe. This Barefoot Contessa favorite combines the rich, savory essence of Kalamata and green olives with the tangy brightness of capers, zesty lemon juice, and a hint of garlic. Anchovy fillets lend a depth of umami, while Dijon mustard and a drizzle of extra virgin olive oil create a silky, spreadable texture perfect for appetizers or snacks. Ready in just 10 minutes, this effortless olive spread is ideal for pairing with crusty bread, crackers, or fresh veggies. Whether you're hosting a dinner party or looking for an elegant addition to your charcuterie board, this tapenade recipe is a guaranteed crowd-pleaser and a sophisticated nod to Mediterranean cuisine!
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Recipe Information
Ingredients
- 1 cup Kalamata olives, pitted
- 1 cup Green olives with pimentos, pitted
- 2 tablespoons Capers, drained
- 4 units Anchovy fillets
- 2 units Garlic cloves, minced
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Freshly ground black pepper
- 0.5 cup Extra virgin olive oil
Instructions
In the bowl of a food processor, combine the Kalamata olives, green olives, capers, anchovy fillets, and minced garlic.
Pulse the mixture several times until the ingredients are coarsely chopped.
Add the lemon juice, Dijon mustard, and freshly ground black pepper to the food processor.
While the processor is running, slowly drizzle in the olive oil. Continue processing until the mixture becomes a thick and smooth paste, but still has a bit of texture.
Taste and adjust the seasoning if necessary. Note that the olives and anchovies are naturally salty, so additional salt may not be needed.
Transfer the tapenade to a serving bowl and serve immediately with slices of crusty bread, crackers, or fresh vegetable sticks.
Store leftover tapenade in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 12245 mg | 532% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 0.8 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 580 mg | 45% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
