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.

Let's cook with our 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!