Provençal Black Olive Tapenade
Prep Time
10 minutes
Cook Time
–
Total Time
10 minutes
Servings
8
Yield
8
Calories
Approximately 100 calories per serving
The Provençal Black Olive Tapenade is a culinary gem from the heart of Provence, France, offering a rich and savory spread that’s as versatile as it is delicious.
This tapenade combines the robust flavors of black olives, capers, and anchovies, with a hint of garlic, lemon, and herbs, creating a harmonious blend that’s both bold and subtly complex.
It’s the perfect addition to any appetizer spread, bringing a touch of Mediterranean elegance to your table.
Whether spread on crusty bread, used as a dip, or served alongside grilled meats and vegetables, this tapenade is a celebration of simple ingredients transformed into something truly special.
Dive into the rustic charm of Provence with every bite and let your taste buds revel in the rich, savory flavors that make this dish a timeless classic.
Ingredients
- 1 1/2 cups pitted black olives, preferably Niçoise or Kalamata
- 2 tablespoons capers, rinsed
- 4 anchovy fillets
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
- Freshly ground black pepper, to taste
Instructions
- In a food processor, combine the black olives, capers, anchovy fillets, and minced garlic. Pulse until the ingredients are finely chopped.
- Add the lemon juice, lemon zest, extra virgin olive oil, and thyme. Pulse again until all ingredients are well combined but still retain some texture.
- Season with freshly ground black pepper to taste. Adjust the seasoning if necessary, but be mindful of the saltiness from the anchovies and capers.
- Transfer the tapenade to a serving bowl. Let it sit for at least an hour at room temperature to allow the flavors to meld together.
- Serve with slices of toasted baguette, crackers, or as a condiment for grilled meats and vegetables.
Tips & Tricks
- For a smoother tapenade, blend the ingredients for a longer period.
- If you prefer a vegan version, omit the anchovies and add a teaspoon of miso paste for a similar depth of flavor.
- Tapenade can be stored in an airtight container in the refrigerator for up to a week.
Mise en Place
Ingredients
Utensils
- Pitted black olives
- Capers
- Anchovy fillets
- Garlic
- Fresh lemon juice
- Lemon zest
- Extra virgin olive oil
- Fresh thyme leaves
- Freshly ground black pepper
- Food processor
- Serving bowl
- Measuring spoons
- Zester
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
“We participate in the Amazon Associates Program, an intermediary service between Amazon and customers, which remunerates the inclusion of links to the Amazon site and affiliate sites.”