La Tapenade Noire

Before you start

• Source quality olives.

  Skip the canned black olives in the baking aisle. Head to the deli counter or olive bar for oil-cured black olives or Greek Kalamata olives, as their complex flavor is the entire foundation of the dish.

• Degerm the garlic.

  Cut the garlic clove in half and pop out the tiny green germ in the center. This traditional French technique makes raw garlic much sweeter and easier to digest.

Ingredients

• oil-cured black olives or Kalamata olives2 cup
• non-pareil capers in brine2 tbsp
• oil-packed anchovy fillets6 large
• garlic clove1 med
• extra-virgin olive oil4 tbsp
• fresh lemon juice1 tsp
• black pepper1/4 tsp

Method

1. 01

   Dry the briny ingredients thoroughly.

   Place the pitted olives and rinsed capers onto a double layer of paper towels and pat them aggressively to remove as much surface moisture and brine as possible. This is the secret to a rich, oil-based spread rather than a watery one.

2. 02

   Mince the aromatics.

   To ensure no massive chunks of raw garlic remain in the final spread, drop the garlic clove and the anchovy fillets into the bowl of a food processor first. Pulse four or five times until they are finely minced.

3. 03

   Add the remaining base ingredients.

   Add the dried olives, dried capers, lemon juice, and black pepper to the food processor.

4. 04

   Pulse into a coarse paste.

   Pulse the machine eight to ten times, then remove the lid and scrape down the sides with a rubber spatula. Do not run the processor continuously, or the mixture will turn into an unappealing purée.

5. 05

   Emulsify with olive oil.

   Put the lid back on and pulse the machine another five to six times while drizzling the extra-virgin olive oil through the feed tube. Stop when the mixture looks cohesive but still has a slightly rustic, granular texture.

Notes

• Serve at room temperature.

  Smear generously over toasted baguette slices, optionally rubbed with raw garlic, alongside crisp radishes and a glass of chilled wine.

• Store under oil to preserve freshness.

  Tapenade keeps beautifully in an airtight jar in the fridge for up to two weeks. Just smooth the top flat and pour a millimeter-thin layer of olive oil over the surface to seal it from the air.

• Do not add salt.

  The olives, capers, and anchovies bring all the necessary sodium to the dish. Adding extra salt is a common amateur mistake that will ruin the balance.