This is the classic, traditional black olive tapenade from Marseille — the original version of this beloved Provençal spread. Rich, intensely flavoured and deeply savoury, it’s wonderful on toasted bread with a glass of chilled rosé. I also love using it to make puff pastry twists for aperitifs: spread over a sheet of puff pastry, cut into strips, twist each one and bake for a few minutes. They never last long!
Which black olives to use?
Greek-style black olives work very well. Nyons olives (from Provence) are considered the finest for tapenade — they have a wonderfully fruity, complex flavour, though they are more expensive.
Ingredients
- 250 g black olives (Greek-style or Nyons)
- 1 garlic clove
- 1–2 tbsp capers (with their brine)
- 3 anchovies (in oil)
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Drain the olives and pit them if necessary. Peel the garlic, halve it and remove the green germ.
- Place all ingredients in a mortar or food processor. Pound or blitz to a rough paste — leave a little texture.
- Gradually add the olive oil until you reach a spreadable consistency.
- Season with pepper (go easy on the salt — the anchovies and capers are already salty).
- Transfer to a jar and cover with a thin layer of olive oil. Store in the fridge for up to 1 week.
Bon appétit! 🫒🇫🇷