Tapenade

Name: Tapenade
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 100 g Olives; 1 garlic clove, chopped Garlic; 1 tbsp of capers (15 ml) Capers; about 4 fillets (15 g) Anchovy; 6 tbsp of olive oil (90 ml) Olive Oil; 1 tbsp of fresh parsley, chopped (15 ml) Parsley; 1½ Tbsp (22 ml) Lemon Juice

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

SPREAD · CROUTONS & GOAT'S CHEESE

In the published recipe, this is the spread for warm goat's cheese salad. The same recipe pairs it with Shallot Dressing, the shallot dressing.

Galton Blackiston's tapenade for croutons & goat's cheese.

On the jar

TAPENADE

Method: blend
Yield: about ¾ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Capers 15 mlOlive Oil 90 mlParsley 15 mlLemon Juice 22 ml

Ingredients

Olives100 g
Garlic1 garlic clove, chopped
Capers1 tbsp of capers (15 ml)
Anchovyabout 4 fillets (15 g)
Olive Oil6 tbsp of olive oil (90 ml)
Parsley1 tbsp of fresh parsley, chopped (15 ml)
Lemon Juice1½ Tbsp (22 ml)

Where it sits

One of 161 pan sauces in the catalog, with 7 ingredients against a median of 6.

The acid here is lemon juice. In this category chefs also reach for rice vinegar (15 recipes), red wine vinegar (9), and white wine (8).

The fat here is olive oil. In this category chefs also reach for butter (30 recipes) and sesame oil (10).

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.

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Companion jar

Tapenade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 1 national award

Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Shallot Dressing★ STARRED KITCHENOn the jar: SHALLOT
Lakefront Classic Mustard★ STARRED KITCHENOn the jar: CLASSIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar