Tapenade Dip

This vibrant tapenade dip captures the essence of the Mediterranean with its bold, savory profile. Rich in healthy fats from extra virgin olive oil, it balances the deep umami of green olives and anchovies with the bright acidity of capers. The addition of egg yolk creates a luxuriously creamy texture, transforming simple pantry staples into an elegant appetizer. Ideal for entertaining, this dip pairs beautifully with crisp vegetable sticks, warm crostini, or as a flavorful spread for sandwiches. It is quick to prepare using a food processor, making it a reliable choice for last-minute gatherings or as a sophisticated starter for dinner parties.

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Intermediate

Servings: 6

Calories: 110.5

Dietary: Gluten-free

Description

This vibrant tapenade dip captures the essence of the Mediterranean with its bold, savory profile. Rich in healthy fats from extra virgin olive oil, it balances the deep umami of green olives and anchovies with the bright acidity of capers. The addition of egg yolk creates a luxuriously creamy texture, transforming simple pantry staples into an elegant appetizer. Ideal for entertaining, this dip pairs beautifully with crisp vegetable sticks, warm crostini, or as a flavorful spread for sandwiches. It is quick to prepare using a food processor, making it a reliable choice for last-minute gatherings or as a sophisticated starter for dinner parties.

Ingredients

1/2 (45g) can drained anchovy fillets
1/3 cup olive oil
1 tablespoon drained capers
1 egg yolk
12 pimento-stuffed green olives
1/2 teaspoon seasoned pepper

Directions

1
Place the anchovy fillets, capers, green olives, and seasoned pepper into the bowl of a food processor.
2
Add 2 tablespoons of the olive oil to the processor bowl.
3
Pulse or blend the mixture until the ingredients are well combined and roughly chopped.
4
Add the egg yolk to the mixture and blend until just combined and smooth.
5
With the motor running, slowly drizzle in the remaining olive oil in a thin, steady stream to create an emulsion.
6
Transfer the finished tapenade to a serving bowl or airtight container.

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 immediately with fresh vegetable sticks or crusty bread.

Store leftovers in the refrigerator in an airtight container for up to 3 days. The tapenade may firm up when cold; let it sit at room temperature for 10 minutes before serving.

For a vegetarian version, omit the anchovies and increase the amount of capers or add a tablespoon of nutritional yeast for a savory depth.

Use high-quality extra virgin olive oil for the best flavor, as it is a primary ingredient.

Keywords: tapenade, dip, olive, anchovy, capers, mediterranean, appetizer, spread, briny, savory, emulsion, vegetable, crostini, party, entertaining, quick, easy, healthy fats, umami, classic

Read it online: https://www.chefs-mate.com/recipe/tapenade-dip/