Description
A chunky, briny green olive tapenade inspired by the classic Gilda pintxo, with anchovies as the seasoning and olives and pickled peppers for the body. Serve with warm chips, or spoon over grilled fish.
Ingredients
- 8 oil-packed flat anchovy fillets (about one small tin), divided: 7 minced, 1 reserved for the skewer
- 1 cup pitted green Manzanilla olives, roughly chopped, plus 1 whole olive for the skewer
- 1/3 cup pickled guindilla or piparra peppers, well drained and roughly chopped, plus 1 whole pepper for the skewer
- 3 tablespoons shallot, thinly sliced
- 2 tablespoons fresh chives, finely chopped (or flat-leaf parsley)
- 2 tablespoons extra-virgin olive oil, plus more to finish
- Zest of 1/2 lemon
- 1 decorative pick, for the skewer
- 1 bag thick-cut kettle-style potato chips, plain or lightly salted, for serving
Instructions
- Drain the anchovy fillets. Mince 7 of them and keep the eighth whole for the skewer.
- Roughly chop the olives and peppers, setting aside one whole olive and one whole pepper for the skewer.
- In a bowl, combine sliced shallot with olive oil. Add the minced anchovies, olives, peppers, chives and lemon zest.
- Toss to coat. Let it rest about 10 minutes at room temperature so the flavors come together. Taste, and if it reads sharp, add a little more olive oil before anything else.
- Thread the reserved olive, pepper and anchovy fillet onto the pick for a classic Gilda.
- Spread the chips on a sheet pan and warm in a 350°F oven for 5 to 6 minutes, until warm and extra crisp.
- Spoon the tapenade into a shallow bowl, drizzle with olive oil, and rest the skewer on top or alongside. Serve with the warm chips.
Notes
No added salt, on purpose. The anchovies, olives, peppers and chips bring plenty. Before serving, taste the tapenade on a chip to decide if it needs a pinch more salt.
Ratio: Use roughly 1 anchovy fillet per 2 tablespoons of olives. If your fillets are small, add one or two rather than scaling the olives down.
Anchovy paste: Use about 1 tablespoon in place of the 7 minced fillets. Add more to taste.
Pepper swap: Italian or Greek-style pepperoncini work in the tapenade, but their shape doesn't suit the skewer.
Make ahead: Make the tapenade up to 12 hours ahead and refrigerate. Let it come up to room temperature before serving, or microwave for about 10 seconds to speed things up.
Storage: Keep leftovers in the fridge for up to 5 days.
As a salsa: Spoon over grilled fish, shrimp or seared scallops, and skip the chips.
- Prep Time: 15
- Cook Time: 5
- Category: Appetizers
- Method: No cook
- Cuisine: Spanish