📝 About This Recipe
Hailing from the sun-drenched region of Provence, France, this classic Tapenade is a robust explosion of Mediterranean flavors. It balances the briny intensity of Kalamata and Niçoise olives with the salty punch of capers and anchovies, all brightened by fresh lemon and aromatic herbs. This spread is a masterclass in 'umami'—a sophisticated, savory condiment that brings the rustic elegance of the French Riviera directly to your kitchen.
🥗 Ingredients
The Briny Base
- 1 cup Kalamata olives (pitted and drained)
- 1/2 cup Niçoise or oil-cured black olives (pitted and drained)
- 3 tablespoons Non-pareil capers (rinsed and drained)
- 4-5 pieces Anchovy fillets (packed in oil, drained)
Aromatics & Seasoning
- 2 pieces Garlic cloves (smashed and finely minced)
- 1 teaspoon Fresh thyme leaves (finely chopped)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
Binding & Finish
- 1/3 cup Extra-virgin olive oil (high quality, cold-pressed)
- 1 teaspoon Dijon mustard (for a hint of tang and emulsion)
- 1 teaspoon Cognac or Brandy (optional, for traditional Provencal depth)
👨🍳 Instructions
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1
Begin by ensuring all olives are completely pitted. Even one pit can ruin the texture and damage your food processor blades.
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2
Rinse the capers and olives under cold water if they are particularly salty, then pat them very dry with a paper towel. Excess moisture will make the tapenade watery.
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3
Place the minced garlic and anchovy fillets into a food processor. Pulse 3-4 times until they form a rough paste.
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4
Add the Kalamata olives, Niçoise olives, and capers to the food processor.
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5
Pulse the mixture in short bursts. You are looking for a coarse, pebbly texture—be careful not to over-process into a smooth purée.
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6
Add the fresh thyme, parsley, lemon zest, lemon juice, and Dijon mustard to the mixture.
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7
If using the cognac or brandy, add it now to provide that subtle, authentic French back-note.
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8
While the processor is running on a low setting (or during very short pulses), slowly drizzle in the extra-virgin olive oil.
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9
Stop adding oil once the mixture is moist and holds together but still retains its chunky, rustic character.
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10
Season with freshly cracked black pepper. Note: You likely will not need salt due to the olives, capers, and anchovies.
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11
Transfer the tapenade to a glass bowl and cover tightly with plastic wrap.
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12
Let the tapenade rest at room temperature for at least 30 minutes before serving. This allows the volatile oils from the herbs and garlic to meld with the olives.
💡 Chef's Tips
For the most authentic texture, skip the food processor and chop everything by hand with a sharp chef's knife. Always use high-quality, cold-pressed olive oil as its flavor is prominent in the final dish. If you find the tapenade too salty, add a tiny pinch of sugar or extra lemon juice to balance the flavors. Tapenade keeps well in the refrigerator for up to 2 weeks if stored in a jar with a thin layer of olive oil poured over the top to seal out air. Avoid using canned 'California' black olives; they lack the fermented depth required for a true tapenade.
🍽️ Serving Suggestions
Serve on toasted baguette slices rubbed with a raw garlic clove. Use as a sophisticated topping for grilled white fish like cod or sea bass. Spread inside a pan bagnat or a classic turkey sandwich for a gourmet twist. Pair with a crisp, chilled Rosé from Provence or a dry Sauvignon Blanc. Accompany with hard-boiled egg halves and crudités for a traditional 'Grand Aïoli' style platter.