📝 About This Recipe
Transport your senses to the azure coast of Southern France with this bold, sophisticated spread that captures the essence of Provence. This recipe balances the briny depth of Kalamata and Niçoise olives with the sharp pop of capers and the savory richness of oil-packed anchovies. It is a masterclass in umami, offering a chunky, rustic texture that is far superior to any store-bought alternative.
🥗 Ingredients
The Olive Base
- 1 1/2 cups Kalamata olives (pitted and drained)
- 1/2 cup Castelvetrano or Niçoise olives (pitted, for a buttery contrast)
Aromatics and Umami
- 3 tablespoons Capers (rinsed and drained)
- 3 pieces Anchovy fillets (oil-packed, drained)
- 2 pieces Garlic cloves (peeled and smashed)
- 1 teaspoon Fresh thyme leaves (stripped from the stem)
- 1/2 teaspoon Fresh rosemary (finely minced)
- 1/4 cup Fresh flat-leaf parsley (loosely packed)
Brighteners and Emulsifiers
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
- 1/4 cup Extra virgin olive oil (high quality, cold-pressed)
- 1 teaspoon Dijon mustard (for a subtle tang)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Cognac or Brandy (optional, for traditional depth)
👨🍳 Instructions
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1
Begin by ensuring all your olives are thoroughly pitted; even one pit can damage your food processor blade or cause a dental mishap.
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2
Rinse the capers under cold water to remove excess salt, then pat them dry with a paper towel along with the olives.
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3
Place the smashed garlic cloves into the bowl of a food processor and pulse 3-4 times until finely minced.
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4
Add the anchovy fillets and the Dijon mustard to the garlic, pulsing again until a rough paste forms.
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5
Add the Kalamata olives, Castelvetrano olives, and capers to the processor bowl.
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6
Pulse the mixture in short bursts (about 5-8 pulses). You are looking for a coarse, pebbly texture, not a smooth purée.
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7
Add the fresh thyme, rosemary, parsley, lemon zest, and lemon juice to the mixture.
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8
While the processor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream.
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9
Stop the processor and scrape down the sides with a rubber spatula to ensure all ingredients are incorporated.
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10
Add the cracked black pepper and the optional teaspoon of Cognac, then pulse 2 more times to combine.
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11
Taste the tapenade. It likely won't need salt due to the olives and anchovies, but adjust the lemon juice if it needs more brightness.
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12
Transfer the tapenade to a glass jar or ceramic bowl.
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13
For the best flavor development, cover and refrigerate for at least 1 hour before serving.
💡 Chef's Tips
Always use high-quality olives from a deli counter rather than canned varieties for superior texture and flavor. If you don't have a food processor, you can make this by hand with a chef's knife for an even more authentic, rustic 'hand-chopped' feel. Do not skip the anchovies—they melt into the background and provide an essential savory depth without tasting 'fishy.' If the tapenade feels too dry, add an extra tablespoon of olive oil to help bind the ingredients together. Store leftovers in the fridge with a thin layer of olive oil on top to keep the herbs fresh for up to two weeks.
🍽️ Serving Suggestions
Serve alongside toasted baguette slices rubbed with a raw garlic clove. Pair with a crisp, chilled glass of Provencal Rosé or a dry Sauvignon Blanc. Use as a sophisticated topping for grilled white fish or roasted chicken breasts. Add a dollop to a charcuterie board featuring goat cheese, prosciutto, and dried figs. Spread inside a sandwich or 'Pan Bagnat' for a flavorful Mediterranean lunch.