Name: Black Olive Tapenade Vinaigrette
Total time: 5 min
Ingredients: 1/3 cup pine nuts; 1 1/2 cups pitted kalmata olives; 1/2 cup pitted salt-cured black olives; 3 tablespoons capers , rinsed; 2 anchovy fillets , rinsed and patted dry; 2 teaspoons Dijon mustard; 1/2 garlic clove , minced; 1/4 cup plus 3 tablespoons extra-virgin olive oil , divided; 4 teaspoons lemon juice; 1/2 teaspoon honey

Why This Recipe Works

Most olive tapenade recipes include every ingredient but the kitchen sink and lack balanced olive flavor. For the best olive character, we use a ratio of 3 parts bright, fruity, water- or brine-cured olives to 1 part earthy, rich, salt-cured olives. To ensure that the olives take center stage, we use a judicious hand with supporting ingredients like capers, anchovies, garlic, mustard, and olive oil. Finally, to temper saltiness and provide a creamy texture, we incorporate a quick homemade butter of untoasted pine nuts. Our tapenade works equally well as a spread for crusty bread or as a dressing for pasta, boiled potatoes, or salad greens.

Before You Begin

The tapenade must be refrigerated for at least 18 hours before serving. It’s important to use untoasted pine nuts in the tapenade so that they provide creaminess but little flavor of their own. We prefer the rich flavor of kalamata olives, but any high-quality brine-cured black olive, such as niçoise, Sicilian, or Greek, can be substituted. Do not substitute brine-cured olives for the salt-cured olives. This recipe makes 1½ cups of tapenade; use the remainder for Spaghetti with Black Olive Tapenade, Boiled Potatoes with Black Olive Tapenade, or spread onto crostini. Serve on salad greens or with grilled swordfish, halibut, or sea bass.

Instructions

In food processor fitted with metal blade, process pine nuts until reduced to paste that clings to walls and avoids blade, about 20 seconds. Scrape down bowl to redistribute paste and process until paste again clings to walls and avoids blade, about 5 seconds. Repeat scraping and processing once more (pine nuts should form mostly smooth, tahini-like paste).

Scrape down bowl to redistribute paste and add olives, capers, anchovies, mustard, and garlic. Pulse until finely chopped, about 15 pulses, scraping down bowl halfway through pulsing. Transfer mixture to medium bowl and stir in ¼ cup oil until well combined.

Transfer to container, cover, and refrigerate for at least 18 hours or up to 2 weeks. (Tapenade makes 1½ cups.)

Whisk 3 tablespoons tapenade, lemon juice, and honey together in medium bowl. Slowly whisk in remaining 3 tablespoons oil until combined.