Classic Provencal Olive Tapenade Recipe
How to prepare tapenades at home.
Servings: 1 cup
Equipment
- Food Processor
Ingredients
- 1 cup pitted black olives Niçoise or Kalamata preferred
- 2 tablespoons capers rinced and drained
- 3 anchovy filets in oil, drained
- 2 cloves garlic peeled
- 2 teaspoons fresh lemon juice or to taste
- 1 tablespoon fresh parsley leaves or ½ teaspoon dried thyme
- ¼ teaspoon black pepper freshly ground
- ¼ cup extra virgin olive oil more if needed
Instructions
Prepare the Ingredients
- Rinse the capers under cool water to remove excess salt or brine. Pat them dry. Roughly chop the garlic, anchovies, and herbs so they blend more evenly.
Combine in a Food Processor
- Add the olives, capers, anchovies, garlic, parsley, thyme, lemon juice, and black pepper to a food processor or blender.
Pulse to Blend
- Pulse several times until the mixture is finely chopped but still has texture. Scrape down the sides as needed.
Add the Olive Oil
- With the processor running, slowly drizzle in the olive oil until the mixture forms a thick, coarse paste. You can make it smoother or chunkier depending on preference.
Taste and Adjust
- Taste your tapenade. Add a few drops of lemon juice if it needs brightness or a drizzle of olive oil if it’s too thick. Adjust pepper as desired — it rarely needs salt since the olives and anchovies provide plenty.
Serve and Store
- Transfer to a small bowl and drizzle a little olive oil over the top to seal in freshness. Serve immediately or refrigerate for up to 5 days. Bring to room temperature before serving.