Tapenade

Name: Tapenade
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1/3 cup extra-virgin olive oil (); 3 large cloves garlic, peeled and halved; 1/4 cup packed fresh basil leaves; 1 cup Castelvetrano olives, drained and pitted (see note); 2 tablespoons capers, drained and rinsed; 1 teaspoon anchovy paste; 1 teaspoon lemon zest, from 1 lemon; 1 tablespoon lemon juice, from 1 lemon; Freshly ground black pepper; Salt, to taste

This bright, briny tapenade comes together fast and adds a punch of flavor to anything it touches—try it with cheese and crackers, grilled meats, or fish.

⏱️ 20 menit 🔪 Persiapan: 10 menit 🔥 Masak: 10 menit 📊 Mudah 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Once Upon a Chef

Bahan-bahan

6 porsi

1/3 cup extra-virgin olive oil ()
3 large cloves garlic, peeled and halved
1/4 cup packed fresh basil leaves
1 cup Castelvetrano olives, drained and pitted (see note)
2 tablespoons capers, drained and rinsed
1 teaspoon anchovy paste
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1 lemon
Freshly ground black pepper
Salt, to taste

Langkah-langkah

In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.
To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed.