📝 About This Recipe
Transport your senses to the azure coast of Southern France with this robust, salty, and deeply savory olive spread. Traditionally pounded in a mortar and pestle, this recipe balances the briny intensity of Niçoise-style olives with the piquant punch of capers—the very ingredient ('tapeno' in Occitan) that gives the dish its name. It is a versatile masterpiece of French Mediterranean cuisine, offering a complex profile of umami, citrus, and aromatic herbs that elevates any crusty baguette.
🥗 Ingredients
The Briny Base
- 1.5 cups Kalamata or Niçoise Olives (pitted and drained)
- 3 tablespoons Capers (rinsed and drained)
- 4 pieces Anchovy Fillets (packed in oil; adds essential umami depth)
Aromatics and Seasoning
- 2 cloves Garlic (peeled and smashed)
- 1/4 cup Fresh Parsley (flat-leaf variety, roughly chopped)
- 1 teaspoon Fresh Thyme (leaves only, stripped from stem)
- 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)
The Emulsion
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 teaspoon Cognac or Brandy (optional, for traditional depth)
👨🍳 Instructions
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1
Begin by preparing your olives. If you purchased olives with pits, gently crush them with the side of a chef's knife to pop the pits out, ensuring no fragments remain.
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2
Rinse the capers under cold running water to remove excess brine, then pat them dry with a paper towel to prevent the tapenade from becoming too watery.
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3
In a food processor, combine the smashed garlic cloves and the anchovy fillets. Pulse 3-4 times until they form a coarse paste.
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4
Add the pitted olives and the rinsed capers to the food processor. Pulse in short bursts (about 5-7 pulses) until the olives are roughly chopped but not yet a paste.
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5
Add the fresh parsley, thyme leaves, lemon zest, lemon juice, and Dijon mustard to the mixture.
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6
Pulse the mixture again, watching carefully. You are looking for a 'chunky-coarse' texture—traditional tapenade should have visible bits of olive, not the consistency of baby food.
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7
With the processor running on its lowest setting (or using the pulse button), slowly drizzle in the extra virgin olive oil in a thin, steady stream.
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8
Stop as soon as the oil is incorporated and the mixture looks moist and glossy. If using Cognac, add it now and pulse once just to combine.
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9
Taste the tapenade. It will likely be salty enough from the olives and anchovies, but add the cracked black pepper and adjust lemon juice if it needs more brightness.
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10
Transfer the tapenade to a glass jar or ceramic bowl. Cover tightly and refrigerate for at least 30 minutes before serving; this allows the garlic and herbs to mellow and meld with the oils.
💡 Chef's Tips
Always use high-quality olives; avoid canned 'California' black olives as they lack the fermented depth required for this dish. If you find the tapenade too salty, add a pinch of orange zest or a teaspoon of honey to balance the flavors. For the most authentic texture, use a mortar and pestle to grind the ingredients, starting with the garlic and anchovies. Store in the refrigerator with a thin layer of olive oil poured over the top to keep it fresh for up to two weeks. Don't skip the anchovies—even if you aren't a fan, they dissolve into a savory 'umami' base that defines the French style.
🍽️ Serving Suggestions
Serve on toasted slices of sourdough or a crusty French baguette rubbed with a raw garlic clove. Use it as a sophisticated stuffing for grilled flank steak or roasted chicken breasts. Pair with a crisp, chilled Rosé from Provence or a dry Sauvignon Blanc to cut through the richness. Spread a thin layer over a goat cheese log and serve with artisanal crackers. Stir a spoonful into warm pasta with cherry tomatoes and fresh basil for a quick Mediterranean meal.