Yummy snack, impressive appetizer. This is a great recipe if you have zero cooking skills, or no time. It’s also handy if you do happy hour before making dinner. Having a little food in your stomach helps keep your harmless beer, wine or shot(s) from hitting you like a ton of bricks, and you won’t end up having a story and photo to post on the drunkencookery subreddit.
The anchovies. Just do it. I’d say don’t tell your dinner guests it’s in there, but first with subtlety find out if they have any seafood allergies, like “Wow that is a nice shirt! and does canned fish make you deathly ill?” If you don’t have them in house, I’ve made tapenade (“nahd” like you have a nice bahd) without them, it’s still wonderful. The anchovies just add more wonderfulness.
It ain’t the prettiest thing on the planet, but trust me it’s delish and addictive. Serve it on crostini (see notes), on wheat crackers, veggie sticks etc. You can also use it as a pasta sauce. I’ve had recipes call for it as an ingredient. Tapenade is super easy and very little clean up. Have fun with that pulse button! If you don’t have a food processor – similar results can happen in a blender on low setting.
Place all ingredients except olive oil in food processor. Pulse a few times until chopped.
Pour oilve oil into tablespoon, turn on food processor and drizzle in.
Repeat. Do not puree too smooth, tapenade should look like a course minced paste.
Serve with crackers, crustini, veggie sticks or use for cooking.
For crustini: slice any baguette into half inch slices. Place foil on cookie sheet and place bread on top. Butter or brush with olive oil. Broil on hi for 1-3 minutes (watch!) or broil on low for 5-8 minutes til toasted.
Track to cook by: Miles Davis “Bag’s Groove”.
There is a bonus video of this recipe available to Patreon subscribers that feature some very yellow shorts.