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A simple recipe originating from Marseille in Provence, made of olives, anchovies, capers, garlic and herbs, this black olive tapenade is packed with heart-healthy nutrients. It incorporates many essential ingredients of the Mediterranean Diet. It is delicious, versatile, and will keep for a couple of weeks in the refrigerator.
Ingredients and variations
Olives: Petite Niçoise olives are the top choice for this recipe. They’re small, dark, and wonderfully salty. If you can’t find them locally, Barral olives with herbes de Provence (available on Amazon) make an incredible tapenade. Kalamata olives will also work if that’s what you have on hand. Feel free to experiment with different types, whether oil-cured, dry-cured, or brined. Just steer clear of canned olives—the flavor just won’t be the same.
Garlic: Use as much or as little as you like. Personally, I always double the amount because garlic makes everything better—and it’s good for you too!
Dijon Mustard: Optional but recommended for a bit of tangy depth.
Herbs: Basil is the classic choice, but feel free to mix in other herbs from Provence, like rosemary or oregano. If you’re using Barral olives with herbes de Provence, you may not need any extra herbs at all.
As a variation, you can also add a few sundried tomatoes.
Hand chop or food processor?
I prefer this black olive tapenade hand-chopped. There’s something so satisfying about biting into a salty piece of olive or a sharp hit of garlic. But if you’d rather go for a smoother texture, a food processor works just as well. Simply add all the ingredients to the bowl fitted with a metal blade and pulse, scraping down the sides as needed, until you reach a coarse, even paste (about a minute in total).
A mortar and pestle is another great option if you enjoy a more rustic texture.
How to use black olive tapenade
Serve as a spread on toasted French or Italian bread, on crackers, as a dip with pita chips or vegetables, as a topping for fish or grilled meat, mixed into pasta, swirled into mashed potatoes, as a sandwich spread…. the possibilities are endless!
So, pour yourself a glass of Provence rosé wine while you make a batch and get ready for a trip to la Belle France!
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Black olive tapenade
Equipment
Ingredients
- 4 oz black olives pitted (Niçoise or kalamata)
- 1 tbsp garlic minced fine
- 1/2 tbsp capers
- 4 anchovy fillets
- 1 tbsp fresh basil or oregano
- 1/2 tbsp freshly squeezed lemon juice
- 1/2 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
Instructions
- Chop olives as fine as you can on your cutting board, then mash them with the blade of your knife to finish turning them into a rough paste. Place into a bowl.
- Do the same with anchovies, garlic and capers. Add to the bowl.
- Chop the herbs finely. Add to the bowl.
- Add mustard, lemon juice and olive oil. Mix with a spatula until well combined.
- Serve or refrigerate, covered until ready to use.
