Easy Spanish Tapenade with Anchovies and Capers
This easy Spanish tapenade uses anchovies, capers, and olives for a sharp, briny spread. It’s delicious on bread, paired with cheese, or spooned over grilled seafood and roasted vegetables, bringing bright flavour to simple meals.
Ingredients
- 200 g black olives pitted
- 3 Anchovy fillets in olive oil
- 1 tbsp Capers rinsed
- 2 cloves Garlic
- 2 tbsp Olive oil extra virgin
- 1 tsp Lemon juice
- 1 tsp Sherry vinegar
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Place the olives, anchovies, capers, and garlic into a food processor. Pulse until coarsely chopped. Slowly drizzle in olive oil while pulsing to achieve a chunky paste. Add lemon juice and vinegar, then season cautiously with salt and pepper — anchovies and capers already carry plenty of salinity.
- For a more hands-on version, mash the anchovies with garlic in a mortar until smooth, then stir in chopped olives and capers. This method produces a more rustic texture where each ingredient maintains its identity.
Notes
Anchovies packed in oil are softer and easier to blend than salt-packed ones. If you do use the latter, rinse thoroughly and soak briefly in milk or water to remove excess salt before adding them to the tapenade.
Capers can vary in intensity. Nonpareil capers, the smaller kind, tend to be less brash and more floral, making them perfect here. Larger ones, like caper berries, are too intense and should be avoided unless chopped very finely.
Nutrition
Calories: 145kcalCarbohydrates: 2gProtein: 3gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 8mgSodium: 620mgPotassium: 80mgFiber: 2gVitamin A: 120IUCalcium: 40mgIron: 1mg
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