Traditional Olive Tapenade (Hand-Chopped)
Spread this tapenade generously on grilled bread, and pair with fresh ricotta or burrata for an incredible appetizer. Making this is a labor of love, but the flavorful payoff is well worth the effort!
Ingredients
2 cups pitted Kalamata olives
2 anchovies (trust us—you won’t taste them, but they add richness)
2 tablespoons capers
6 garlic cloves, finely chopped
1½ tablespoons Herbs de Provence
1 oz gin
Extra Virgin Olive Oil (to taste)
Directions
Prep the Aromatics: Begin by finely chopping the garlic, capers and anchovies on a large cutting board.
- Chop the Olives: Add 1 cup of olives at a time to your board, chopping until they’re coarsely minced.
- Combine & Continue Chopping: Toss the garlic, anchovies, and Herbs de Provence in with the olives, and keep chopping until the mixture becomes fine and spreadable. (This can take a bit, but the hand-chopped texture is worth it. Alternatively, you can pulse everything in a food processor.)
- Finish & Serve: Transfer the tapenade to a bowl, then pour in the gin and a healthy glug of extra virgin olive oil. Stir well to combine. No need to add salt—the olives and anchovies provide plenty of savory bite, but you can adjust later if needed.
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