Tapenade

Name: Tapenade
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: American
Ingredients: 340 g black olives (from brine) drained and washed Olives; 100 g drained capers Capers; 100 g anchovy fillets in oil Anchovy; 20 g mint, leaves only Mint; 25 g basil, leaves only Basil; 6 tbsp olive oil (90 ml) Olive Oil; 1 lemon; zest Lemon Zest; 1 lemon; juice Lemon Juice

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

Tapenade from a three-star kitchen.

Ratio

Olive Oil 90 mlLemon Juice 30 ml

Ingredients

Olives — 340 g black olives (from brine) drained and washed
Capers — 100 g drained capers
Anchovy — 100 g anchovy fillets in oil
Mint — 20 g mint, leaves only
Basil — 25 g basil, leaves only
Olive Oil — 6 tbsp olive oil (90 ml)
Lemon Zest — 1 lemon; zest
Lemon Juice — 1 lemon; juice

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

British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.

Adapted from a Heston Blumenthal recipe (Heston Blumenthal / LoveFood (Waitrose lamb & tapenade)).

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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Heston Blumenthal / LoveFood (Waitrose lamb & tapenade) (published as “Tapenade”). Full citation lives in Provenance.