📝 About This Recipe
Transport your senses to the sun-drenched coast of Southern France with this bold, savory spread that celebrates the humble olive. This traditional Provençal masterpiece balances the brininess of cured olives with the punch of capers, the richness of cold-pressed olive oil, and a hint of bright citrus. Naturally sugar-free and intensely flavorful, it is the ultimate sophisticated condiment for health-conscious food lovers looking for a gourmet touch.
🥗 Ingredients
The Olive Base
- 2 cups Niçoise or Kalamata Olives (pitted and drained)
- 1/4 cup Oil-cured Black Olives (for deep, smoky intensity)
Aromatics and Brine
- 3 tablespoons Capers (rinsed and drained)
- 2 pieces Garlic Cloves (smashed and minced)
- 3 pieces Anchovy Fillets (packed in oil; adds essential umami)
- 1 teaspoon Dijon Mustard (ensure it is a sugar-free variety)
Herbs and Citrus
- 1/4 cup Fresh Flat-Leaf Parsley (loosely packed)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
Finishing Oils and Seasoning
- 1/4 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional, for a subtle back-heat)
👨🍳 Instructions
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1
Begin by ensuring all your olives are thoroughly pitted; even one stray pit can damage your food processor blades or be a hazard for guests.
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2
Rinse the capers and anchovies under cold water to remove excess salt, then pat them dry with a paper towel to prevent the tapenade from becoming too watery.
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3
Place the garlic cloves and a pinch of black pepper 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 coarse paste forms.
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5
Add the Niçoise (or Kalamata) olives and the oil-cured olives to the processor. The oil-cured olives provide a wrinkled texture and concentrated flavor.
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6
Add the rinsed capers, fresh parsley, and thyme leaves to the mixture.
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7
Pulse the mixture in short bursts. It is crucial not to over-process; you want a chunky, rustic texture, not a smooth purée.
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8
While the processor is running on a low setting (or during short pulses), 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 of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
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10
Add the fresh lemon juice, lemon zest, and red pepper flakes (if using).
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11
Pulse 2 or 3 more times just to combine the citrus and spice.
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12
Taste the tapenade. It will likely be salty enough from the olives and anchovies, but you can add more black pepper if desired.
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13
Transfer the tapenade to a glass jar or ceramic bowl.
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14
For the best flavor development, cover and refrigerate for at least 1 hour before serving, allowing the aromatics to meld with the oils.
💡 Chef's Tips
Always use the highest quality olive oil you can find, as its flavor will shine through prominently. If you don't have a food processor, you can make this by hand with a sharp chef's knife for an even more authentic, chunky texture. Avoid adding salt until the very end; olives, capers, and anchovies are naturally high in sodium. If the tapenade feels too thick, add a teaspoon of warm water or more olive oil to loosen it. Store in the refrigerator with a thin layer of olive oil on top to keep it fresh for up to two weeks.
🍽️ Serving Suggestions
Serve as a sophisticated dip with crisp cucumber slices, celery sticks, or bell pepper strips for a completely sugar-free and low-carb snack. Use it as a bold marinade or topping for grilled white fish like cod or sea bass. Stir a spoonful into a bowl of warm zoodles (zucchini noodles) with cherry tomatoes for a quick Mediterranean meal. Spread a thin layer over a roasted chicken breast just before serving to add instant depth and moisture. Pair with a dry, chilled Rosé or a crisp Sauvignon Blanc to complement the salty, briny notes.