Tapenade

Name: Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: American
Ingredients: 100 g Olives; 5 g Garlic; 15 ml Capers; 15 g Anchovy; 90 ml Olive Oil; 15 ml Parsley; 22 ml Lemon Juice

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

Tapenade from a starred kitchen.

Ratio

Capers 15 mlOlive Oil 90 mlParsley 15 mlLemon Juice 22 ml

Ingredients

Olives — 100 g
Garlic — 5 g
Capers — 15 ml
Anchovy — 15 g
Olive Oil — 90 ml
Parsley — 15 ml
Lemon Juice — 22 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs (warm goat’s cheese salad)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (warm goat’s cheese salad) (published as “Tapenade”). Full citation lives in Provenance.