Tapenade | The Jewish Week | Food & Wine



Makes about 1 cup

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This is a simple yet very useful olive paste that you can use for salad dressings, sandwiches, pasta and fish sauces, or just serve with some good bread. The recipe usually contains anchovies, but I’ve found that a touch of soy delivers the right level of saltiness while keeping it entirely vegetarian. Feel free, however, to swap the soy for an anchovy fillet.


1 cup pitted Kalamata olives

leaves from 1 sprig of thyme

1 tsp soy sauce

1 tbsp olive oil

1 tbsp canola or vegetable oil, plus extra for covering


1. Put all the ingredients except the oils in a blender and blend until well combined. Then while continuing to blend, add the oils gradually.

2. Transfer to a sterilized 1-cup airtight container (see p.24) and add more oil to cover. It can be kept in the fridge for up to 2 weeks. Make sure whenever you use it that you cover it with some extra oil, as this will help the tapenade to stay fresh and last longer.

Reprinted from The Palomar Cookbook. Text copyright © ZLC London Ltd 2016. Photography copyright © Helen Cathcart 2016. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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