Description
This black olive tapenade embodies everything we love about Provençal cuisine: simple ingredients, bold flavors, and Mediterranean sunshine in every bite. Whether you spread it on warm bread or spoon it over grilled fish, it’s the perfect way to bring a taste of the South of France to your table.
Ingredients
Scale
- 200 g (about 7 oz) pitted black olives
- 6 anchovy fillets in oil
- 1 heaping tablespoon of capers
- 1 garlic clove, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice (or more to taste)
Instructions
- Peel, degerm, and finely chop the garlic to prevent bitterness.
- Add the olives, anchovies, capers, and garlic to your food processor or blender.
- While blending, drizzle in the olive oil a little at a time. Pulse until the mixture is smooth but still slightly textured. Avoid over-processing, a bit of chunkiness gives the tapenade its character.
- Stir in the lemon juice, taste, and adjust with more lemon or oil if needed.
- Transfer to a clean, airtight jar, smooth the surface, and cover with a thin layer of olive oil to protect it from oxidation. Store in the fridge for up to one week.
Notes
Total yield: about 250–270 g (roughly 1 cup)
Serves: 6 portions (2–3 tablespoons each)
- Prep Time: 5 min
- Category: appetizer
- Cuisine: French cuisine
Nutrition
- Serving Size: 45 g
- Calories: 120 kcal