tapenade

Black olive tapenade

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

Do not used canned olives or you will be disappointed with the outcome…You can experiment with a variety of olives, oil cured, dry cured or in brine. I find that Kalamata olives work well when I don’t have the luxury of having petite Niçoise olives on hand.

Use as much or as little garlic as you like. For my part, I like a lot, and usually double the amount called for in the recipe…Garlic’s health benefits have long been established!

Dijon mustard is optional, but it adds a nice little tang.

As for herbs, basil is a classic, but other herbs that grow in Provence are welcome in the mix: rosemary or oregano are great additions. Just play with what you have on hand.

You can also add sundried tomatoes as a variation.

Hand chop or food processor?

I like this black olive tapenade hand chopped. Biting into a salty chunk of olive or a sharp piece of garlic just makes me happy. But if you prefer, you can use a food processor. The result will be smoother. Just combine all ingredients in the bowl of the food processor fitted with a metal blade. Process in pulse mode, stopping to scrape down the sides as needed, until you have an even coarse paste (it will take you about a minute total).

You can also use a mortar and pestle.

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!

You might also like:

Basil Pesto

Easy baked flounder

Easy seared tuna with herbs

Provencal tomatoes

tapenade
Print Recipe Pin Recipe
5 from 3 votes

Black olive tapenade

A simple recipe from Provence, black olive tapenade is packed with heart-healthy nutrients and a ton of flavor.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer / Hors D’Oeuvre, Sauce / Dip / Dressing
Cuisine: French
Diet: Diabetic, Gluten Free
Keyword: under 30 minutes
Servings: 8
Author: Veronique Eichler

Ingredients

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.

Nutrition

Nutrition Facts
Black olive tapenade
Amount per Serving
Calories
76
% Daily Value*
Total Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1
mg
0
%
Sodium
 
479
mg
21
%
Total Carbohydrate
 
2
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
1.1
mg
1
%
Calcium
 
18
mg
2
%
Iron
 
0.2
mg
1
%
Potassium
 
12
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our affiliate disclosure. Thanks!

Leave a Comment

Your email address will not be published.

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.