Ingredients:

  • 1 cup (170 g) mixed olives (Kalamata, Niçoise, or Black), pitted
  • 2 tablespoons (30 ml) brined capers, drained well
  • 1/4 cup (15 g) fresh flat-leaf parsley leaves, packed
  • 1 medium garlic clove, peeled
  • 1/4 cup (60 ml) good quality Extra Virgin Olive Oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Ensure all olives are pitted. Drain the capers thoroughly. Measure out the oil and lemon juice.
  2. Place the pitted olives, drained capers, garlic clove, and fresh parsley into the bowl of a food processor.
  3. Pulse 8–10 times in short bursts until the mixture is coarsely chopped. Avoid over-processing to maintain a rustic texture.
  4. With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube until the mixture is just combined and glossy. Stop immediately once incorporated.
  5. Stop the machine, scrape down the sides. Add the lemon juice and black pepper. Pulse 2-3 more times to fully incorporate.
  6. Transfer the tapenade to an airtight container and allow it to rest at room temperature for at least 15 minutes before serving to allow the flavours to meld.