Name: Olive and caper tapenade
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 150 g Green olives (jarred, pitted); 30 g Capers (jarred, in brine); 1 pack Anchovies (tinned, in oil); 2 g Garlic (dried, granules); 15 ml Lemon juice (bottled); 35 ml Olive oil; 2 g Black pepper (ground); 80 g Cream crackers

Olive and caper tapenade

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

0.05 L

Active

10 min

Total

10 min

Ingredients

Ten minutes of chopping and it keeps for several days in its own oil, which makes it one of the few genuinely useful things to make ahead in this cupboard.

Chop the olives as finely as patience allows. Then the capers. Then the anchovies, which will more or less disappear into a paste on the board.
Everything into a bowl with the garlic granules, lemon juice and pepper.
Oil worked in a little at a time until it holds together and glistens.

No salt. Olives, capers and anchovies are three of the saltiest things on this site and there is no version of this that needs more.

Keep it under a film of oil in a sealed container and it lasts, which is the traditional reason tapenade exists at all.

Serves 4 on crackers.

What this was adapted from

Provençal tapenade: the olive, caper and anchovy paste

a mortar or processor → chopping finely by hand

Tapenade is pounded or blitzed to a paste. Chopped by hand it stays coarse and textural -- arguably better on a cracker than the smooth version, and it takes about six minutes of patient knife work.