Best 2 Anchovy Tapenade Recipes

**Unveil the Delights of Anchovy Tapenade: A Culinary Journey Through Provencal Flavors**

Embark on a culinary adventure to the heart of Provence with our exquisite anchovy tapenade. This Provencal specialty, crafted with a harmonious blend of briny anchovies, plump olives, aromatic garlic, and vibrant herbs, captures the essence of Mediterranean cuisine. Discover a symphony of flavors as the salty-umami notes of anchovies intertwine with the fruity-nutty flavors of olives, while garlic adds a subtle sharpness and herbs impart a refreshing touch. Spread it on crostini for an elegant appetizer, stir it into pasta for a savory main course, or use it as a marinade for grilled fish for a tantalizing twist. Our collection of anchovy tapenade recipes caters to diverse culinary preferences, from classic and traditional preparations to innovative and modern interpretations. Each recipe unravels a unique flavor story, inviting you to explore the culinary depths of this versatile delicacy.

Here are our top 2 tried and tested recipes!

CROSTINI WITH ANCHOVY TAPENADE

Crostini with Anchovy Tapenade image

Provided by Valerie Bertinelli

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 baguette, sliced into thin rounds
2 tablespoons olive oil, plus more for the bread
1 1/2 cups mixed pitted olives
1/4 cup fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
3 flat anchovy fillets
1 clove garlic, chopped
1 roasted red bell pepper

Steps:

Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
Transfer to a small serving bowl and serve with the crostini.

ANCHOVY TAPENADE

Anchovy Tapenade image

Provided by Bryan Miller

Categories easy, condiments, appetizer

Time 5m

Number Of Ingredients 7

Ingredients

1/2 cup pitted nicoise olives
1/2 cup pitted calamata olives
3 anchovy fillets, finely minced
2 teaspoons drained capers
1/2 clove garlic, peeled and minced
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice

Steps:

Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 0 grams

Tips:

Select high-quality anchovies: Opt for anchovies packed in olive oil and salt, as they retain their flavor and texture better than those packed in brine.
Use a food processor: To achieve a smooth and consistent tapenade, use a food processor. Pulse the ingredients until they are finely chopped.
Adjust the texture: If you prefer a coarser tapenade, chop the ingredients by hand. Alternatively, if you want a smoother spread, process the ingredients until they are almost pureed.
Balance the flavors: Taste the tapenade and adjust the seasonings accordingly. Add more lemon juice or salt to brighten the flavors, or add a pinch of sugar to balance the acidity.
Chill before serving: For the best flavor and texture, chill the tapenade for at least 30 minutes before serving. This allows the flavors to meld and develop.
Store properly: Keep the tapenade in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the tapenade for up to 3 months.

Conclusion:

Anchovy tapenade is a versatile and delicious spread that can be enjoyed in a variety of ways. It is perfect as a dip for vegetables, crackers, or bread, and can also be used as a sandwich spread or a marinade for fish or chicken. With its bold and briny flavor, anchovy tapenade adds a gourmet touch to any dish. So next time you're looking for a quick and easy appetizer or snack, give anchovy tapenade a try. You won't be disappointed!