Garlic Tapenade From Enon Valley Garlic Recipe

Indulge in this intensely flavorful Garlic Tapenade, perfect for garlic lovers! Made with gourmet garlic varieties like Korean Red and Metechi, this recipe elevates the classic tapenade to a whole new level. The rich, savory blend of olives, anchovies, and intensely aromatic garlic will tantalize your taste buds. A perfect appetizer or spread for crusty bread, crackers, or vegetables. Prepare to be amazed!

Prep Time 15 mins
Cook Time 20 mins
Calories 321 kcal
Protein 19g
Rating 5.0 (1 Reviews)
Garlic Tapenade From Enon Valley Garlic 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garlic Tapenade From Enon Valley Garlic

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How to Make Garlic Tapenade From Enon Valley Garlic

  1. Combine 1 cup pitted Kalamata olives and 1/2 cup pitted Castelvetrano olives in a food processor. Pulse until finely chopped, but not pureed.
  2. In a mortar and pestle, mash 2 tablespoons of high-quality anchovy fillets and 4 large cloves of garlic (or 2 tablespoons of finely minced gourmet garlic such as Korean Red or Metechi) into a smooth paste.
  3. Add the olive paste to a medium bowl. Add the anchovy-garlic paste, 2 tablespoons of capers (drained), 1 tablespoon of fresh lemon juice, and 1/4 teaspoon of red pepper flakes. Gently mix to combine.
  4. Slowly drizzle in 1/4 cup extra virgin olive oil while stirring continuously until you reach your desired consistency. Add more olive oil if needed.
  5. Refrigerate for at least 1 hour to allow the flavors to meld. Serve at room temperature. This tapenade is even better the next day!
  6. Garnish with extra capers, a drizzle of olive oil, and fresh herbs (such as parsley or oregano) before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

1g

Fat

39g

Carbs

1g