Got Canned Sardines? Make this Delicious Sardine & Olive Tapenade

This sardine & olive tapenade is what the Mediterranean diet is all about. We’re talking simple heart-healthy ingredients, super easy to make, and all done within minutes. Serve it next to some slices of toast and a couple ice-cold beers for the best moment of your day.

To make this recipe, I used Spanish canned sardines in olive oil. You can use whatever type of canned sardines you like. Just make sure to cut them open and remove any of the inner bones. That way you end up with a smoother tapenade.

What really flavors this tapenade, besides the sardines, is the combination of olives, capers, oregano, thyme, lemon juice, and olive oil. I used pitted Kalamata olives, but you can use whatever olives you like.

TIPS & TRICKS to Make this Recipe: To make this tapenade, I used a food processor. If you don’t have one, you can also use a mortar & pestle. Either way, it will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH CANNED SARINES (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this Sardine & Olive Tapenade

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Mediterranean Sardine & Olive Tapenade

Course Appetizer

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 5 minutes

Servings 4

Calories 401 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 can sardines in olive oil 4.5 oz / 120 grams
• 1 1/4 cups pitted kalamata olives 160 grams
• 2 tbsp capers 10 grams
• 1 clove garlic
• 1/2 tsp dried oregano .50 grams
• 1/2 tsp dried thyme .50 grams
• 1 tbsp lemon juice 15 ml
• 1/4 cup extra virgin olive oil 60 ml
• sea salt & black pepper

FOR THE TOAST

• 1/2 baguette
• 2 tbsp extra virgin olive oil 30 ml
• sea salt

EXTRAS

• kalamata olives for garnish
• chopped parsley for garnish

Instructions

1. Gently drain the can of sardines into a fine sieve with a bowl underneath, then add the sardines to a cutting board and cut each one open, and using a spoon, scoop out the bones

2. Add the sardines into a food processor, along with the kalamata olive, capers, garlic, oregano, thyme, lemon juice, and season with a kiss of sea salt and black pepper, pulse the food processor for a few seconds or until the ingredients are finely chopped, then scrape down the sides so all the ingredients are well mixed together

3. Add 1/4 cup olive oil into the food processor and pulse for a few more seconds or until you get the desired texture you want from your tapenade

4. To make the toast, cut the baguette into 1/2 inch (1.25 cm) thick slices, then add them into a baking tray, drizzle them with some olive oil and a kiss of sea salt, add into the broiler for a few minutes or until lightly toasted

5. Transfer the tapenade into a shallow bowl and add into a serving dish, decorate the slices of toast around it, garnish with kalamata olives and chopped parsley, enjoy!

Recipe Notes

Get the Spanish Canned Sardines and Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Mediterranean Sardine & Olive Tapenade

Amount Per Serving

Calories 401 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 4g25%

Polyunsaturated Fat 5g

Monounsaturated Fat 21g

Cholesterol 50mg17%

Sodium 663mg29%

Potassium 210mg6%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 2g2%

Protein 12g24%

Vitamin A 219IU4%

Vitamin C 2mg2%

Calcium 200mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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