Olive Tapenade
Description
This vibrant Olive Tapenade offers a bold, briny punch with every bite, combining the deep richness of black olives with the umami depth of anchovy fillets. The addition of fresh garlic, basil, and parsley brightens the flavor profile, while mayonnaise provides a creamy texture that binds the ingredients together. It is an effortless yet sophisticated appetizer that requires no cooking, making it ideal for last-minute gatherings or busy weeknight dinners. Serve it alongside crusty baguette slices, raw vegetables, or as a flavorful condiment for grilled fish and chicken. The flavors meld beautifully when chilled, creating a complex, savory spread that is sure to become a staple in your entertaining repertoire.Ingredients
Directions
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Place the anchovy fillets on a cutting board and chop them finely until they resemble a paste.
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Transfer the chopped anchovies to a mixing bowl.
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Add the chopped black olives and Worcestershire sauce to the bowl.
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Stir in the mayonnaise until the mixture is smooth and combined.
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Mix in the minced garlic, chosen parsley, chosen basil, and salt.
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Stir vigorously until all ingredients are evenly distributed and well blended.
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Cover the bowl with plastic wrap and refrigerate until ready to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 242.5kcal
- % Daily Value *
- Total Fat 22.9g36%
- Saturated Fat 3.3g17%
- Cholesterol 4.2mg2%
- Sodium 2918.7mg122%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 3.5g15%
- Sugars 3.3g
- Protein 2.0g4%
* 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
Suggested Dippers: Serve with scallion slices, crusty French bread, or raw vegetables like carrot sticks and celery. Also excellent as a topping for grilled seafood or chicken.
Storage: Keep covered in the refrigerator for up to 3 days. The flavors will deepen as it sits.
Variations: For a stronger herbal note, use fresh herbs. If using dried herbs, reduce the quantity slightly as they are more concentrated. You can also adjust the salt based on the saltiness of the olives and anchovies used.
Yield: This recipe makes approximately 2 cups of dip.
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