Summary

Ingredients

• 200 g olives, black, pickled, stone-free, drained weiht
• 2 clove (s) garlic, peeled and roughly chopped
• 1 teaspoon, heaped thyme leaves as fresh as possible, if dried, then only teaspoon.
• 1 tablespoon, heaped tomato (s), dried, roughly chopped
• 1 small chilli pepper (s), medium hot, without seeds, chopped or half the amount dried
• 1 tablespoon, heaped capers, pickled, drained
• 4 anchovy fillet (s), roughly chopped
• Olive oil, virgin, extra virgin
• 0.5 ½ organic lemon (s), grated zest it
• Sea salt and pepper, fresh from the mill

To garnish:

• leaves Thyme or twigs
• some olives
• Fleur de sel
• N / A capers for a crunchy topping

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Instructions

1. The main tools we need are a good kitchen mixer or “magic wand” with sharp knives.
2. First drain the olives and prepare the ingredients according to the list. Proceed a little more defensively with the chilli pepper. The tapenade should only have a very subtle spiciness, if necessary, season a little later with chili powder.
3. Then mix all ingredients a little and put in the blender. Now mix briefly two or three times until you get a uniform mixture with small cubes. Now add good virgin olive oil to about a shot glass and mix again briefly. Now check the mass, how small it is cut and how creamy and spreadable it is. Add olive oil and mix until your personal perfect structure is achieved. Some like to have a slightly lumpy structure, others (like us) like a very fine and velvety mouthfeel. So much olive oil should already be processed that the paste has a nice shine and some oil settles on the surface.
4. When that`s done, rub the lemon peel over it and stir in and season with sea salt and black pepper from the mills. Be careful with salt, because olives and anchovies bring quite a bit of salt.
5. Put the olive tapenade in a serving bowl and let it rest for at least 1 hour. Then garnish everything with a little thyme, a little fleur de sel and maybe a few olives. Finished.
6. Since it is a French specialty, fresh baguette from the oven is actually a MUST. The tapenade also tastes good on toasted ciabatta, toasted bread, rolls, etc.
7. It is also great as a pesto for a pasta dish, then rub some fresh parmesan or French hard cheese over it.
8. It is also very tasty as a dip for vegetable snacks or warm goat cheese.
9. Tip:
10. If you still have capers left, you can still make a fantastic and crunchy topping for the tapenade. Drain the capers and then pat dry with kitchen paper. Then put the capers in a fine-mesh sieve, sprinkle with flour and then shake well in the sieve until the capers are floured all over and the excess flour is gone. Then fry the capers in hot rapeseed oil in a small pan until crispy and place on kitchen paper with a slotted spoon so that the oil drips off.
11. These crunchy capers taste very different from the originals and even capers like them. Put them on top of the tapenade baguettes, that`s the Fiefhusener touch of this dish. These capers also go great with meat or fish tartars and (it`s hard to believe) pork rolls.
12. I would like to note that the tapenade stands or falls with the quality of the olives. Better to go to the market and try it out than buy the first one you come across from the supermarket.