📝 About This Recipe
Hailing from the rugged coastline of Provence, this classic tapenade is a masterclass in Mediterranean umami. It balances the briny depth of cured Niçoise and Kalamata olives with the sharp tang of capers and the savory whisper of high-quality anchovies. This versatile spread is an essential pantry staple that brings a sophisticated, salty punch to everything from crusty baguettes to roasted proteins.
🥗 Ingredients
The Olive Base
- 1 cup Niçoise Olives (pitted; can substitute with Cailletier)
- 1/2 cup Kalamata Olives (pitted; adds a fruity richness)
The Aromatics & Umami
- 3 tablespoons Nonpareil Capers (rinsed and drained)
- 4 pieces Anchovy Fillets (packed in oil; adds depth without fishiness)
- 2 pieces Garlic Cloves (smashed and minced into a paste)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 1/2 teaspoon Fresh Rosemary (very finely minced)
Emulsion & Brightness
- 1/4 cup Extra Virgin Olive Oil (use a high-quality, peppery oil)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Dijon Mustard (for a subtle sharp kick)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Flat Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by thoroughly rinsing your olives and capers under cold water to remove excess brine, then pat them completely dry with a paper towel. Moisture is the enemy of a long-lasting preserve.
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2
Double-check that all olives are pitted. Even 'pitted' olives occasionally contain a fragment; press each olive lightly with the side of a chef's knife to ensure they are clear.
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3
In a food processor, combine the garlic paste, anchovy fillets, and Dijon mustard. Pulse 3-4 times until a coarse paste forms.
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4
Add the Niçoise and Kalamata olives along with the capers to the food processor.
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5
Pulse the mixture in short bursts. You are looking for a chunky, pebbly texture—be careful not to over-process it into a smooth, unappealing purée.
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6
Scrape down the sides of the bowl with a rubber spatula to ensure every piece is incorporated.
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7
Add the fresh thyme, minced rosemary, lemon zest, and cracked black pepper. Pulse twice more to distribute the herbs.
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8
While the processor is running on its lowest setting (or while pulsing), slowly drizzle in the extra virgin olive oil in a steady stream until the mixture glistens and holds together.
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9
Stir in the fresh lemon juice and chopped parsley by hand to maintain their bright color and fresh flavor.
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10
Taste the tapenade. It likely will not need salt due to the olives and anchovies, but adjust the acid or pepper if necessary.
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11
Transfer the tapenade to a clean glass jar. Press it down firmly to remove air pockets and pour a thin layer of olive oil over the top to seal it.
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12
For the best flavor development, let the tapenade sit in the refrigerator for at least 2 hours before serving, allowing the garlic and herbs to infuse the oil.
💡 Chef's Tips
Always use olives that were sold in brine or oil rather than canned; the flavor difference is immense. If you don't have a food processor, you can make this authentically by hand using a sharp knife or a mortar and pestle for a rustic texture. To make this vegan, swap the anchovies for two oil-packed sun-dried tomatoes or a teaspoon of white miso paste for that savory 'umami' hit. Avoid adding extra salt until the very end; the ingredients are naturally high in sodium. This preserve keeps beautifully in the fridge for up to 2 weeks if kept covered with a thin layer of olive oil.
🍽️ Serving Suggestions
Slather onto toasted slices of sourdough baguette rubbed with a raw garlic clove. Use as a sophisticated topping for seared sea bass or grilled chicken breasts. Whisk a spoonful into a basic vinaigrette to create a punchy dressing for a Niçoise salad. Serve alongside a platter of sharp Manchego cheese, roasted red peppers, and Marcona almonds. Pair with a crisp, chilled glass of Provençal Rosé or a dry Vermentino.