📝 About This Recipe
Transport your senses to the azure coast of Southern France with this robust, salty, and deeply savory Tapenade. Originating in Marseille, this classic spread balances the brine of Niçoise-style olives with the punchy tang of capers and the umami depth of anchovies. It is a versatile Mediterranean masterpiece that captures the essence of summer in Provence in every concentrated bite.
🥗 Ingredients
The Olive Base
- 1.5 cups Kalamata or Niçoise olives (pitted and drained)
- 1/2 cup Green Castelvetrano olives (pitted, for a buttery contrast)
The Briny Aromatics
- 3 tablespoons Capers (rinsed and drained)
- 4 pieces Anchovy fillets (packed in oil; provides essential umami)
- 2 pieces Garlic cloves (smashed and peeled)
Acids and Herbs
- 1 tablespoon Fresh lemon juice (freshly squeezed)
- 1 teaspoon Fresh thyme leaves (stems removed)
- 2 tablespoons Fresh parsley (flat-leaf variety, roughly chopped)
- 1 teaspoon Dijon mustard (for a sharp French kick)
Finishers
- 1/4 cup Extra-virgin olive oil (high quality, cold-pressed)
- 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 if they are labeled 'pitted,' double-check to avoid damaging your food processor or teeth.
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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.
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3
In a food processor, add the smashed garlic cloves and pulse 3-4 times until they are finely minced.
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4
Add the pitted black and green olives to the processor. Pulse in short bursts (about 5-8 times) until the olives are coarsely chopped.
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5
Add the capers, anchovy fillets, Dijon mustard, thyme leaves, and parsley to the mixture.
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6
Pulse again until the mixture reaches a chunky paste consistency. Be careful not to over-process into a smooth purée; texture is key to a traditional tapenade.
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7
While the processor is running on its lowest setting (or while pulsing), slowly drizzle in the extra-virgin olive oil in a steady stream.
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8
Add the lemon juice and the optional teaspoon of Cognac, then pulse once more to incorporate.
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9
Taste the tapenade. It will likely be salty enough from the olives and anchovies, so only add salt if absolutely necessary. Season with freshly cracked black pepper.
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10
Transfer the tapenade to a glass jar or ceramic bowl. Cover tightly and refrigerate for at least 1 hour before serving to allow the flavors to marry.
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11
Before serving, give it a quick stir and let it sit at room temperature for 15 minutes to soften the olive oil.
💡 Chef's Tips
Always use high-quality olives stored in brine rather than canned olives for the best flavor profile. If you don't have a food processor, you can achieve a more rustic, traditional texture by chopping everything finely with a chef's knife or using a mortar and pestle. To make this vegan, omit the anchovies and add a teaspoon of miso paste or a few finely chopped sun-dried tomatoes for that missing umami. Tapenade keeps beautifully in the fridge for up to two weeks if you pour a thin layer of olive oil over the top to seal out the air. Avoid over-blending; a great tapenade should have distinct tiny bits of olive and herb rather than being a uniform mush.
🍽️ Serving Suggestions
Serve on toasted baguette slices rubbed with a raw garlic clove for a classic crostini. Use it as a sophisticated garnish for grilled white fish like sea bass or cod. Dollop a spoonful over a soft goat cheese log for an easy and impressive appetizer. Pair with a crisp, chilled Provencal Rosé or a dry Sauvignon Blanc to cut through the saltiness. Whisk a tablespoon into a vinaigrette for a punchy, Mediterranean salad dressing.