Olive Tapenade with Anchovies — A Bold Mediterranean Classic

Anchovies are the secret ingredient that transforms good tapenade into great tapenade. They dissolve almost completely in the blend, leaving behind a deep umami note that makes the spread taste more of itself.

Ingredients

1 cup pitted black olives (Kalamata or Mission) · 2-3 anchovy fillets · 1 tbsp capers, drained · 2 garlic cloves, minced · 2 tbsp lemon juice · 1/4 cup Boutique Olive Grove EVOO · black pepper.

Method

Place olives, anchovy fillets, capers, and garlic in a food processor. Pulse until finely chopped but still with texture — avoid over-processing to a smooth paste. With the processor running, slowly add the lemon juice and EVOO. Season with black pepper (the anchovies and capers are already salty — taste before adding any salt). Transfer to a serving dish.

Serving

On crusty bread or crackers. As a dip for fresh vegetables. Tossed through pasta. Alongside grilled meats or fish. Spread on pizza before the other toppings.

Variations

Add sun-dried tomatoes for sweetness. A splash of balsamic vinegar for depth. Fresh rosemary or thyme for aromatics. Keep refrigerated, covered in EVOO, for up to a week.