Tapenade Dip

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Servings: 6 Difficulty: Intermediate
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A rich, briny olive and anchovy spread perfect for appetizers
Tapenade Dip recipe image
Tapenade Dip recipe image
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Tapenade Dip

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 110.5

Description

This vibrant Tapenade Dip is a sophisticated Mediterranean classic that brings bold, savory flavors to any gathering. Made with a base of pimento-stuffed green olives and salty capers, the depth is elevated by a touch of anchovy fillets. The addition of an egg yolk creates a luxurious, creamy emulsion that binds the ingredients into a smooth, spreadable consistency. Drizzled with high-quality olive oil, this dip offers a perfect balance of briny, tangy, and rich notes. It is an excellent choice for pairing with crisp fresh vegetable sticks, crusty bread, or as a flavorful topping for grilled fish and chicken. Simple to prepare yet elegant enough for entertaining, this recipe captures the essence of coastal cuisine in every spoonful.

Ingredients

Directions

  1. Place the anchovy fillets, drained capers, pimento-stuffed green olives, seasoned pepper, and 2 tablespoons of the olive oil into a blender or food processor.
  2. Blend or process the mixture until the ingredients are well combined and form a coarse paste.
  3. Add the egg yolk to the mixture and blend again until just combined.
  4. With the motor running, slowly drizzle in the remaining olive oil in a thin, steady stream until the dip is emulsified and creamy.
  5. Transfer the tapenade to a serving bowl or airtight container.
  6. Refrigerate until ready to serve to allow the flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 110.5kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this tapenade with fresh vegetable sticks such as carrot, celery, or bell pepper strips, or alongside crusty bread for dipping.

If you prefer a stronger flavor, let the dip sit in the refrigerator for at least an hour before serving.

For a milder taste, reduce the amount of anchovy fillets or omit them entirely, though the flavor profile will change.

Store leftover tapenade in an airtight container in the refrigerator for up to 3-4 days.

Keywords: tapenade, dip, olive, anchovy, capers, mediterranean, appetizer, spread, egg yolk, olive oil, vegetable sticks, briny, savory, emulsion, no-cook, party food
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