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: condiment, cured black olive, tapenade

Prep Time: 5

Cook Time: 0

Servings:

Calories: 35kcal

Cost: $8

Nothing captured the essence of the Mediterranean quite like tapenade

Equipment

1 Food processor
1 Rubber spatula
1 Container

Ingredients

225 g Cured black olives or Kalamata pitted
40 g Anchovies in olive oil
30 g Sun-dried tomatoes
30 g Capers
15 g Garlic germ removed
30 g Extra virgin olive oil

Instructions

Tapenade

In a food processor, pulse the olives, capers, anchovies, sun-dried tomatoes, and garlic until roughly chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a coarse paste (not too smooth).