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Homemade Tapenade

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Tapenade is the jewel of Provençal cuisine — a rich, intensely flavoured olive paste blended with capers, anchovies, and herbs. This versatile condiment from the south of France takes its name from the Provençal word for capers (“tapenas”) and is as simple as it is divine. Spread on crusty bread, serve with crudités, or use as a marinade.

Ingredients

  • 250 g black olives, pitted (Niçoise olives are traditional)
  • 2 tbsp capers, rinsed
  • 4 anchovy fillets in oil
  • 1 clove garlic
  • Juice of 1 lemon
  • 4 tbsp good quality olive oil
  • Fresh rosemary or thyme to garnish
  • Freshly ground black pepper

Instructions

  1. Drain the olives and capers. Pat dry.
  2. Place the olives, capers, anchovies, and garlic in a food processor.
  3. Pulse several times to break down the ingredients.
  4. Add the lemon juice and drizzle in the olive oil while pulsing until you reach a rough paste consistency. Do not over-blend — tapenade should have some texture.
  5. Season with black pepper to taste. Rarely needs salt due to the olives and anchovies.
  6. Transfer to a jar or bowl, drizzle with extra olive oil, and garnish with a sprig of rosemary.

🫒 Keeps in the fridge for up to 2 weeks. Serve at room temperature with toasted bread or crackers.

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