Tapenade

The sun-drenched hills of Provence seemed to infuse every ingredient with their golden warmth, but nothing captured the essence of the Mediterranean quite like tapenade. This bold, briny spread—a harmonious blend of olives, capers, anchovies, and olive oil—was a testament to the rustic elegance of French cuisine. Served on crusty baguette slices or alongside roasted vegetables, tapenade was more than a condiment—it was a celebration of the land and sea, a taste of the south of France in every bite. Try mine with sun-dried tomatoes!

Tapenade

Course: spread

Cuisine: French

Keyword: cured black olive, tapenade

Difficulty: easy

Prep Time: 15

Cook Time: 0

Total Time: 10

Servings: grams

Calories: 35kcal

Cost: $7

Nothing captured the essence of the Mediterranean quite like tapenade

Equipment

1 Food processor
1 Rubber spatula
1 Cutting board
1 Deli container or jar for storage

Ingredients

300 g Cured black olives or Kalamata pitted
30 g Sun-dried tomatoes optional
20 g Anchovies in olive oil
20 g Capers optional
10 g Garlic germ removed
30 g Extra virgin olive oil

Instructions

Tapenade can be made with pitted green or black olives of any variety. To ensure there are no forgotten pits—or even shrapnel—left in the purchased jar, it is good practice to check them all before processing. To do so, simply cut through each olive with a paring knife or squeeze each olive.

Tapenade

Chop sun-dried tomatoes. It is best to store sun-dried in olive oil in jar. It can be kept indefinitely. When needed, grab some with a fork and chop. The tomato enhanced olive oil can definitely be used for cooking.
In a food processor, pulse the pitted olives, capers, anchovies, sun-dried tomatoes, and garlic until roughly chopped.
With the processor running, slowly drizzle in the olive oil until the mixture forms a coarse paste.