📝 About This Recipe
Transport your palate to the azure coast of Southern France with this bold, rustic tapenade. A masterful blend of briny Kalamata and buttery Castelvetrano olives, this spread is elevated by the umami punch of anchovies and the bright acidity of salt-cured capers. It is a concentrated explosion of Mediterranean sunshine, perfect for those who crave deep, complex flavors in every bite.
🥗 Ingredients
The Olive Base
- 1 1/2 cups Kalamata Olives (pitted and drained)
- 1/2 cup Castelvetrano Olives (pitted, for a buttery contrast)
Aromatics & Umami
- 3 tablespoons Capers (rinsed and drained)
- 3 pieces Anchovy Fillets (packed in oil; adds essential depth)
- 2 cloves Garlic (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 (roughly chopped)
Acids & Oils
- 1/3 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1 tablespoon Fresh Lemon Juice (to brighten the flavors)
- 1 teaspoon Dijon Mustard (for a subtle tang and emulsification)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Begin by thoroughly draining your olives and capers. If the olives are particularly salty, soak them in fresh water for 5 minutes, then pat them completely dry with a paper towel to ensure the tapenade isn't watery.
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2
Inspect the pitted olives one last time to ensure no stray pits or fragments remain, as these can damage your food processor blades or be a hazard to guests.
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3
Place the smashed garlic cloves and the anchovy fillets into the bowl of a food processor. Pulse 5-6 times until they form a coarse paste.
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4
Add the Kalamata and Castelvetrano olives, the rinsed capers, and the Dijon mustard to the food processor.
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5
Pulse the mixture in short, 1-second bursts. You are looking for a chunky, pebbly texture—be careful not to over-process it into a smooth purée, as the rustic texture is a hallmark of an authentic tapenade.
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6
Scrape down the sides of the bowl with a rubber spatula to ensure every ingredient is evenly incorporated.
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7
Add the fresh parsley, thyme, rosemary, and lemon zest to the bowl.
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8
While the motor is running on a low setting (or via more pulses), slowly drizzle in the extra virgin olive oil through the feed tube until the mixture is moist and glossy but not swimming in oil.
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9
Add the fresh lemon juice and the cracked black pepper. Pulse once or twice more to combine.
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10
Taste the tapenade. Note that it likely will not need added salt due to the olives, capers, and anchovies, but you can adjust the lemon juice or pepper to your preference.
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11
Transfer the mixture to a ceramic bowl or glass jar. Cover tightly and refrigerate for at least 30 minutes before serving.
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12
Before serving, give the tapenade a quick stir and allow it to sit at room temperature for 10 minutes to let the olive oil soften and the aromas bloom.
💡 Chef's Tips
Always use olives that were sold with pits and pit them yourself for the best texture and flavor; pre-pitted olives can sometimes be mushy. If you don't have a food processor, you can make this by hand using a sharp chef's knife—it results in a beautiful, chunky artisan texture. If you are vegan, omit the anchovies and add a teaspoon of white miso paste or a few finely chopped sun-dried tomatoes for that same savory depth. Store leftover tapenade in a jar with a thin layer of olive oil poured over the top to keep it fresh for up to two weeks in the fridge. Avoid adding salt until the very end; the brine from the olives and capers is usually more than enough.
🍽️ Serving Suggestions
Serve atop toasted baguette slices rubbed with a raw garlic clove for a classic crostini. Use it as a sophisticated sandwich spread for a Mediterranean-style tuna or roasted vegetable wrap. Spoon over pan-seared white fish or grilled chicken breast as a vibrant, instant sauce. Pair with a crisp, chilled Rosé from Provence or a dry Sauvignon Blanc to cut through the richness of the oil. Include it on a charcuterie board alongside sharp Manchego cheese, grapes, and Marcona almonds.