Classic Olive Tapenade
This classic Provençal dish is a flavorful olive and anchovies spread that has been famous in France and Italy for decades. Easy to make, it’s full of wonderful Mediterranean flavors from the olive oil, fresh herbs, and capers. This delicious spread makes a fantastic appetizer on bread and crackers, but can also be used as the stuffing for chicken, rolled meats, or veal. Great as a make-ahead appetizer, this can also be made right then when you need a last-minute dish, and is also a perfect addition to a holiday charcuterie, e.g., cheese platter, as its earthy flavor pairs beautifully with soft cheeses and cured meats.
$8–$12 depending on ingredient availability
Equipment
- food processor Essential for blending ingredients into a smooth or slightly chunky consistency.
- Measuring Cups and Spoons For precise measurements of the olives, olive oil, and other ingredients.
- Small Serving Bowl: Perfect for presenting the tapenade attractively.
- Knife and Cutting Board: For prepping garlic and anchovies, if needed.
- Rubber Spatula: For scraping the tapenade from the food processor and ensuring no flavor is left behind.
Ingredients
For the Tapenade
- 1½ cups pitted black olives
- ⅓ cup olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp fresh lemon zest
- 1 tbsp drained capers
- 2 garlic cloves
- 3 anchovy fillets from oil-packed can
- 1 tsp fresh thyme or ½ tsp dried thyme
- ⅛ tsp coarsely ground black pepper
For Serving
- 1 medium baguette sliced, or vegetable crudités
Instructions
- Gather all the ingredients.
- Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
- Process until all the ingredients are finely chopped, but not completely puréed.
- Serve the olive spread on baguette slices or with fresh crudités.
- Enjoy!
Notes
Customizations:
- Olive Variety: You can use a mix of black and green olives for a more complex flavor.
- Anchovy Substitute: For a vegetarian option, omit the anchovies and add a teaspoon of miso paste for a salty, umami flavor.
- Texture: Blend until slightly chunky for a rustic tapenade, or process until smooth for a creamier spread.
Serving Tips:
- Spread on toasted baguette slices for a quick appetizer.
- Pair with fresh vegetable crudités like carrots, celery, and bell peppers.
- Use as a stuffing for chicken breasts or rolled meats for a gourmet twist.
Storage Tips:
- Store in an airtight container in the refrigerator for up to a week.
- Drizzle a thin layer of olive oil on top before storing to keep it fresh longer.
Cooking Tips:
- Use high-quality olive oil for the best flavor.
- Adjust the salt level based on the saltiness of your olives and anchovies.
Nutrition
Calories: 66kcalCarbohydrates: 0.2gProtein: 0.3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 2mgPotassium: 8mgFiber: 0.04gSugar: 0.01gVitamin A: 10IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
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