{"id":127434,"date":"2025-10-16T00:30:18","date_gmt":"2025-10-15T23:30:18","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=127434"},"modified":"2026-05-18T22:00:49","modified_gmt":"2026-05-18T21:00:49","slug":"black-olive-tapenade-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-black-olive-tapenade-recipe.html","title":{"rendered":"Black Olive Tapenade Recipe"},"content":{"rendered":"<p>This homemade black olive tapenade is a Proven\u00e7al classic that elevates any appetizer spread. Smooth, salty, and bursting with Mediterranean character.<\/p>\n<p>Made with just a few simple ingredients, it\u2019s rich in flavor yet incredibly easy to prepare.<\/p>\n<p>Perfect for spreading on toasted bread, serving with crackers, or pairing with grilled meats and vegetables, this tapenade is a sun-kissed taste of southern France.<\/p>\n<figure id=\"attachment_87719\" aria-describedby=\"caption-attachment-87719\" style=\"width: 1000px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-87719 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-1.jpg\" alt=\"Bowl of homemade black olive tapenade, garnished with capers and rosemary, served in a small green bowl on a rustic wooden board.\" width=\"1000\" height=\"1500\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-1-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-87719\" class=\"wp-caption-text\">Black Olive Tapenade<\/figcaption><\/figure>\n<h2>Authentic Black Olive Tapenade Recipe (Easy &amp; Flavor-Packed)<\/h2>\n<p>Tapenade is a beloved Proven\u00e7al specialty that originated in 1880 at <em>La Maison Dor\u00e9e<\/em> restaurant in Marseille, created by Chef Meynier.<\/p>\n<p>Its name comes from the Proven\u00e7al word <em>\u201ctapenas\u201d<\/em>, meaning capers, one of the recipe\u2019s star ingredients.<\/p>\n<p>Traditionally, it combines equal parts of black olives and capers, blended with anchovy fillets, garlic, olive oil, and a hint of lemon juice for brightness.<\/p>\n<p>Originally crafted to garnish hard-boiled eggs, this rich and flavorful olive paste soon became a Mediterranean classic.<\/p>\n<p>Smooth yet rustic, it perfectly captures the essence of southern French cuisine : simple, sun-drenched ingredients transformed into something deeply satisfying.<\/p>\n<p>Whether served on toast or as a dip, tapenade remains a timeless favorite on tables across Provence and beyond.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-87721 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-2.jpg\" alt=\"Bowl of homemade black olive tapenade, topped with rosemary and capers, served on a wooden board with slices of toasted bread and a carafe of olive oil in the background.\" width=\"1000\" height=\"1500\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-2.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-2-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2>Ingredients for the Best Black Olive Tapenade<\/h2>\n<p>Each ingredient contributes to the tapenade\u2019s balance of saltiness, tang, and depth. Here\u2019s what you\u2019ll need:<\/p>\n<ul>\n<li><strong>200 g (about 7 oz) pitted black olives<\/strong><br \/>\nChoose <strong>Ni\u00e7oise<\/strong> or <strong>Kalamata olives<\/strong> for their intense, fruity flavor. If you can\u2019t find pitted ones, gently press each olive with a wooden spoon to remove the pit, it\u2019s quick and worth the effort.<\/li>\n<li><strong>6 anchovy fillets in oil<\/strong><br \/>\nRinse them before use to control the saltiness. They won\u2019t make the tapenade taste \u201cfishy\u201d; instead, they add a deep, savory <em>umami<\/em> note that makes the flavor irresistible.<\/li>\n<li><strong>1 heaping tablespoon of capers<\/strong><br \/>\nThese tiny buds bring acidity and brightness, balancing the richness of the olives. Rinse them under cold water to remove excess salt or brine.<\/li>\n<li><strong>1 garlic clove, finely chopped<\/strong><br \/>\nFresh garlic gives a subtle kick. Chop it before blending to ensure even flavor and a smooth texture.<\/li>\n<li><strong>3 tablespoons extra virgin olive oil<\/strong><br \/>\nUse a fruity, mild oil made from ripe olives. Add it gradually while blending to achieve the perfect creamy consistency.<\/li>\n<li><strong>1 teaspoon fresh lemon juice (or more to taste)<\/strong><br \/>\nLemon lightens the tapenade and enhances all the other flavors. Adjust the amount according to your preference.<\/li>\n<\/ul>\n<p><em>Optional herbs<\/em>: Add fresh <strong>thyme, parsley, or basil<\/strong> for a fragrant twist, especially delicious in summer!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-87723 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/ingredients-de-la-tapenade.jpg\" alt=\"Ingredients for black olive tapenade arranged on a wooden tray: black olives, anchovy fillets in oil, capers, garlic clove, half a lemon, and a carafe of olive oil.\" width=\"760\" height=\"983\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/ingredients-de-la-tapenade.jpg 760w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/ingredients-de-la-tapenade-232x300.jpg 232w\" sizes=\"auto, (max-width: 760px) 100vw, 760px\" \/><\/p>\n<h2>Equipment for Making Tapenade<\/h2>\n<p>Traditionally, tapenade is prepared <strong>by hand using a mortar and pestle<\/strong>. This classic method allows you to fully control the texture, resulting in a rich, flavorful spread with a rustic charm.<\/p>\n<p>Naturally, if you have a large, sturdy mortar, you\u2019ll achieve an even more aromatic tapenade, and the perfect consistency is entirely in your hands.<\/p>\n<p>Since my own mortar is quite small, I often use a <strong>food processor or electric chopper<\/strong> instead. It\u2019s quick and convenient, but you need to be careful not to overmix, or you\u2019ll end up with a runny pur\u00e9e rather than a spreadable paste.<\/p>\n<p><strong>Note:<\/strong><\/p>\n<ul>\n<li>Using a <strong>food processor<\/strong> gives a smooth, easy-to-spread texture, perfect for crostini or canap\u00e9s.<\/li>\n<li>Using a <strong>mortar and pestle<\/strong> produces a tapenade with <strong>superior flavor and texture<\/strong>, closer to the authentic Proven\u00e7al style.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-87724 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/denoyauter-les-olives.jpg\" alt=\"Steps for pitting black olives: whole olives placed on a work surface, gently crushed with a wooden spoon to easily remove the pit.\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/denoyauter-les-olives.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/denoyauter-les-olives-300x225.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/denoyauter-les-olives-500x375.jpg 500w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>Pr\u00e9paration pas \u00e0 pas de la tapenade d\u2019olives noires<\/h2>\n<p>Cette recette de tapenade maison est \u00e0 la fois rapide et pleine de caract\u00e8re. Suivez ces \u00e9tapes simples pour obtenir une texture onctueuse et une saveur \u00e9quilibr\u00e9e.<\/p>\n<h2>How to Make Black Olive Tapenade (Step by Step)<\/h2>\n<h3>Quick Version (Using a Food Processor)<\/h3>\n<ol>\n<li><strong>Prepare the ingredients<\/strong><br \/>\nPeel, degerm, and finely chop the garlic to prevent bitterness.<\/li>\n<li><strong>Blend the base<\/strong><br \/>\nAdd the <strong>olives, anchovies, capers, and garlic<\/strong> to your <strong>food processor<\/strong> or blender.<\/li>\n<li><strong>Add olive oil gradually<\/strong><br \/>\nWhile blending, drizzle in the <strong>olive oil<\/strong> 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.<\/li>\n<li><strong>Balance the flavors<\/strong><br \/>\nStir in the <strong>lemon juice<\/strong>, taste, and adjust with more lemon or oil if needed.<\/li>\n<li><strong>Store properly<\/strong><br \/>\nTransfer to a <strong>clean, airtight jar<\/strong>, smooth the surface, and cover with a thin layer of olive oil to protect it from oxidation. Store in the fridge for up to <strong>one week<\/strong>.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-87725 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/preparation-de-la-tapenade.jpg\" alt=\"Preparation of black olive tapenade: finely chopped garlic, capers, and anchovies mixed in a bowl, then olives added to a blender and blended into a smooth paste.\" width=\"800\" height=\"600\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/preparation-de-la-tapenade.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/preparation-de-la-tapenade-300x225.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/preparation-de-la-tapenade-500x375.jpg 500w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h3>Traditional Version (Made with a Mortar and Pestle)<\/h3>\n<ol>\n<li><strong>Crush the garlic and capers<\/strong><br \/>\nUse a mortar and pestle to grind the garlic and capers into a fine paste.<\/li>\n<li><strong>Add anchovies and olives<\/strong><br \/>\nGradually incorporate the anchovies and pitted olives, crushing them with circular motions until a coarse, rustic paste forms.<\/li>\n<li><strong>Emulsify with olive oil<\/strong><br \/>\nSlowly drizzle in the olive oil while mixing to create a natural emulsion that locks in flavor and richness.<\/li>\n<li><strong>Finish with lemon juice<\/strong><br \/>\nStir in lemon juice, taste, and refrigerate before serving to let the flavors develop.<\/li>\n<\/ol>\n<p><em><strong>Chef\u2019s tip<\/strong>:<\/em> The traditional mortar method brings out deeper aromas and a beautifully rustic texture, ideal for authentic Proven\u00e7al flavor.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-87720 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires.jpg\" alt=\"Slices of toasted bread topped with homemade black olive tapenade, garnished with rosemary and capers, placed on a wooden board with a bowl of tapenade in the background.\" width=\"1000\" height=\"1500\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<p>&#8211; <strong>What kind of olives should I use?<\/strong><\/p>\n<p>Choose <strong>Ni\u00e7oise<\/strong> or <strong>Kalamata olives<\/strong> for the best flavor, small, dark, and aromatic. Avoid overly brined or canned ones that taste too acidic.<\/p>\n<p>&#8211; <strong>Can I make tapenade without anchovies?<\/strong><\/p>\n<p>Yes! Omit the anchovies for a <strong>vegetarian version<\/strong>. Replace them with a pinch of salt or extra capers to maintain the savory balance.<\/p>\n<p>&#8211; <strong>What\u2019s the ideal texture?<\/strong><\/p>\n<p>It should be <strong>thick, creamy, and spreadable<\/strong>, not runny. If too thin, add more olives; if too thick, drizzle in olive oil until smooth.<\/p>\n<p>&#8211; <strong>Can I freeze tapenade?<\/strong><\/p>\n<p>Yes, it freezes beautifully for up to <strong>3 months<\/strong>. Thaw in the fridge overnight, then stir in a splash of olive oil before serving.<\/p>\n<p>&#8211; <strong>What\u2019s the difference between black and green tapenade?<\/strong><\/p>\n<p>Black tapenade uses <strong>ripe black olives<\/strong>, giving it a deeper, richer flavor. Green tapenade uses <strong>unripe green olives<\/strong>, which are sharper and slightly bitter.<\/p>\n<p>&#8211; <strong>Can I make it ahead of time?<\/strong><\/p>\n<p>Absolutely, the flavors actually improve after a few hours in the fridge. Simply stir and drizzle a touch of lemon juice before serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-87722 aligncenter\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/olives-noires-ideales-pour-la-tapenade.jpg\" alt=\"Black olives ideal for tapenade\" width=\"800\" height=\"1067\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/olives-noires-ideales-pour-la-tapenade.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/olives-noires-ideales-pour-la-tapenade-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/olives-noires-ideales-pour-la-tapenade-768x1024.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>Serving Ideas &amp; Pairings<\/h2>\n<p>Black olive tapenade is wonderfully versatile. Here are some delicious ways to use it:<\/p>\n<ul>\n<li>Spread over <strong>grilled baguette slices<\/strong> or <strong>garlic toasts<\/strong> for an effortless appetizer.<\/li>\n<li>Serve with <strong>crackers, crostini, or raw vegetables<\/strong> for a Mediterranean snack.<\/li>\n<li>Use as a <strong>condiment for fish, chicken, or roasted vegetables<\/strong>.<\/li>\n<li>Toss with <strong>pasta or potatoes<\/strong> for a quick, flavorful side dish.<\/li>\n<li>Add a spoonful to <strong>salad dressings, sandwiches, or wraps<\/strong> for an umami boost.<\/li>\n<\/ul>\n<p><em><strong>Pro tip:<\/strong><\/em> Let it rest at room temperature for 10-15 minutes before serving, the olive oil will soften, and the flavors will bloom.<\/p>\n<h2>Delicious Tapenade Variations<\/h2>\n<ul>\n<li><strong>Green Olive Tapenade<\/strong>&nbsp;: milder and slightly bitter, ideal for seafood dishes.<\/li>\n<li><strong>Spicy Tapenade<\/strong> : add chili flakes or hot peppers for a bold, fiery twist.<\/li>\n<li><strong>Dried Fruit Tapenade<\/strong> : mix in figs or dates for a sweet-salty contrast.<\/li>\n<li><strong>Tuna Tapenade<\/strong> : a heartier, protein-rich version perfect for sandwiches.<\/li>\n<li><strong>Nut Tapenade<\/strong> : walnuts or almonds add crunch and a toasty flavor.<\/li>\n<li><strong>Herb Tapenade<\/strong> : fresh basil or thyme adds aromatic freshness.<\/li>\n<\/ul>\n<p>The black olive version remains the <strong>most authentic and timeless<\/strong>, capturing the essence of southern France in every bite.<\/p>\n<h2>Storage &amp; Food Safety Tips<\/h2>\n<h3>How long does tapenade last in the fridge?<\/h3>\n<p>Store it in an airtight container for up to <strong>7 days<\/strong> in the refrigerator, ideally on the coldest shelf.<\/p>\n<h3>How to extend shelf life<\/h3>\n<p>Cover the surface with a <strong>thin layer of olive oil<\/strong> to prevent air exposure. For longer storage (up to 3 weeks), sterilize jars before filling or freeze the tapenade in small portions, like ice cubes for easy use.<\/p>\n<h3>Signs your tapenade has spoiled<\/h3>\n<p>Discard if you notice an <strong>off smell, discoloration, mold, or bubbling<\/strong>. Always use clean, dry utensils to prevent bacterial contamination.<\/p>\n<h2>Other recipes for appetizer<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-mini-shrimp-tacos-crispy-and-zesty.html\">Mini Shrimp Tacos recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-homemade-blinis-recipe-soft-quick-delicious.html\">Homemade Blinis<\/a><\/li>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-creamy-and-smooth-hummus-recipe.html\">Easy creamy hummus<\/a><\/li>\n<\/ul>\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" 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10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"black olive tapenade\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Easy Homemade Black Olive Tapenade Recipe (Authentic Proven\u00e7al Style)<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">5 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-black-olive-tapenade-recipe.html\/print\/127444\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>This black olive tapenade embodies everything we love about <strong data-start=\"8066\" data-end=\"8087\">Proven\u00e7al cuisine:<\/strong>\u00a0simple ingredients, bold flavors, and Mediterranean sunshine in every bite. Whether you spread it on warm bread or spoon it over grilled fish, it\u2019s the perfect way to bring a taste of the South of France to your table.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a1adc84afa0e\" id=\"ingredient_checkbox_6a1adc84afa0e\" aria-label=\"200 g (about 7 oz) pitted black olives\"><label for=\"ingredient_checkbox_6a1adc84afa0e\"><\/label><\/span><strong><span data-amount=\"200\" data-unit=\"g\">200 g<\/span> (about <span data-amount=\"7\" data-unit=\"oz\">7 oz<\/span>) pitted black olives<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a1adc84afa1c\" id=\"ingredient_checkbox_6a1adc84afa1c\" aria-label=\"6 anchovy fillets in oil\"><label for=\"ingredient_checkbox_6a1adc84afa1c\"><\/label><\/span><strong><span data-amount=\"6\">6<\/span> anchovy fillets in oil<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a1adc84afa25\" id=\"ingredient_checkbox_6a1adc84afa25\" aria-label=\"1 heaping tablespoon of capers\"><label for=\"ingredient_checkbox_6a1adc84afa25\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> heaping tablespoon of capers<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a1adc84afa2c\" id=\"ingredient_checkbox_6a1adc84afa2c\" aria-label=\"1 garlic clove, finely chopped\"><label for=\"ingredient_checkbox_6a1adc84afa2c\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> garlic clove, <\/strong>finely chopped<\/li>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a1adc84afa35\" id=\"ingredient_checkbox_6a1adc84afa35\" aria-label=\"3 tablespoons extra virgin olive oil\"><label for=\"ingredient_checkbox_6a1adc84afa35\"><\/label><\/span><strong><span data-amount=\"3\" data-unit=\"tablespoon\">3 tablespoons<\/span> extra virgin olive oil<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a1adc84afa3d\" id=\"ingredient_checkbox_6a1adc84afa3d\" aria-label=\"1 teaspoon fresh lemon juice (or more to taste)\"><label for=\"ingredient_checkbox_6a1adc84afa3d\"><\/label><\/span><strong><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> fresh lemon juice <\/strong>(or more to taste)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6a1adc84b0868_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6a1adc84b0868_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ol data-pm-slice=\"0 0 []\">\n<li id=\"instruction-step-1\">Peel, degerm, and finely chop the garlic to prevent bitterness.<\/li>\n<li id=\"instruction-step-2\">Add the <strong>olives, anchovies, capers, and garlic<\/strong> to your <strong>food processor<\/strong> or blender.<\/li>\n<li id=\"instruction-step-3\">While blending, drizzle in the <strong>olive oil<\/strong> 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.<\/li>\n<li id=\"instruction-step-4\">Stir in the <strong>lemon juice<\/strong>, taste, and adjust with more lemon or oil if needed.<\/li>\n<li id=\"instruction-step-5\">Transfer to a <strong>clean, airtight jar<\/strong>, smooth the surface, and cover with a thin layer of olive oil to protect it from oxidation. Store in the fridge for up to <strong>one week<\/strong>.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\t\t<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p data-start=\"7706\" data-end=\"7760\"><strong data-start=\"7706\" data-end=\"7722\">Total yield:<\/strong> about <strong data-start=\"7729\" data-end=\"7758\">250\u2013270 g (roughly 1 cup)<\/strong><\/p>\n<p data-start=\"7763\" data-end=\"7810\"><strong data-start=\"7763\" data-end=\"7774\">Serves:<\/strong> 6 portions (2\u20133 tablespoons each)<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">5 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">appetizer<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">French cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">45 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">120 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This homemade black olive tapenade is a Proven\u00e7al classic that elevates any appetizer spread. Smooth, salty, and bursting with Mediterranean character. Made with just a few simple ingredients, it\u2019s rich in flavor yet incredibly easy to prepare. Perfect for spreading on toasted bread, serving with crackers, or pairing with grilled meats and vegetables, this tapenade&#8230;<\/p>\n","protected":false},"author":2,"featured_media":127433,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13306,13313,13323,13895],"tags":[13315,13459],"class_list":["post-127434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-dips-and-sauces","category-french-cuisine","category-mediterranean-recipes","tag-eggs","tag-tuna"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Black Olive Tapenade Recipe<\/title>\n<meta name=\"description\" content=\"Homemade black olive tapenade, easy Proven\u00e7al recipe with rich Mediterranean flavor \u2014 perfect for appetizers, spreads, and tapas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-black-olive-tapenade-recipe.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Black Olive Tapenade Recipe\" \/>\n<meta property=\"og:description\" content=\"Homemade black olive tapenade, easy Proven\u00e7al recipe with rich Mediterranean flavor \u2014 perfect for appetizers, spreads, and tapas.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.amourdecuisine.fr\/en\/article-black-olive-tapenade-recipe.html\" \/>\n<meta property=\"og:site_name\" content=\"Amour de cuisine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SoulefenCuisine\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/SoulefenCuisine\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-15T23:30:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-18T21:00:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/12\/tapenade-noire-ou-la-tapenade-aux-olives-noires-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Amour de cuisine\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:site\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amour de cuisine\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-black-olive-tapenade-recipe.html#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-black-olive-tapenade-recipe.html\"},\"author\":{\"name\":\"Amour de cuisine\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/person\\\/0752f71ee39ae1926cf52b946792daec\"},\"headline\":\"Black Olive Tapenade Recipe\",\"datePublished\":\"2025-10-15T23:30:18+00:00\",\"dateModified\":\"2026-05-18T21:00:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-black-olive-tapenade-recipe.html\"},\"wordCount\":1340,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-black-olive-tapenade-recipe.html#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/tapenade-noire-ou-la-tapenade-aux-olives-noires-3.jpg\",\"keywords\":[\"eggs\",\"tuna\"],\"articleSection\":[\"Appetizers &amp; 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