Name: Classic Provençal Black Olive Tapenade
Prep time: 15 min
Total time: 15 min
Yield: Approx. 1 cup
Cuisine: French cuisine
Ingredients: 1 cup black olives (pitted, preferably Niçoise or Kalamata); 2 tbsp capers (drained); 4 pcs anchovy fillets (packed in oil, drained); 1 pcs garlic (clove, minced); 1 tbsp lemon juice (freshly squeezed); 0.25 cup extra virgin olive oil (or more, to achieve desired consistency); 0.25 tsp black pepper (freshly ground, to taste)

A rustic, earthenware bowl overflows with a chunky, dark Provençal tapenade, glistening with olive oil and garnished with fresh thyme sprigs, ready to be spread on crusty bread.

Prep: 15 min • Cook: null min. A traditional, intensely savory spread blending briny black olives, capers, anchovies, garlic, and olive oil, perfect for crostini or crudités. This simple yet flavorful Provençal dip is a staple of Mediterranean cuisine, bringing a taste of Southern France to any appetizer spread.

Preparation time: 15 min
Total time: 15 min
Servings: 8

Instructions

Preparation

1Combine pitted black olives, drained capers, anchovy fillets, minced garlic, and fresh lemon juice in a food processor.
2Pulse the mixture several times until finely chopped but not pureed. You want a slightly coarse texture.
3With the food processor running on low, slowly drizzle in the extra virgin olive oil until the tapenade comes together and reaches your desired consistency. It should be a thick, spreadable paste.
4Season with freshly ground black pepper to taste. Only add salt if necessary, as anchovies and capers are already salty.
5Transfer the tapenade to a small bowl. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Instructions

Preparation

1Combine pitted black olives, drained capers, anchovy fillets, minced garlic, and fresh lemon juice in a food processor.
2Pulse the mixture several times until finely chopped but not pureed. You want a slightly coarse texture.
3With the food processor running on low, slowly drizzle in the extra virgin olive oil until the tapenade comes together and reaches your desired consistency. It should be a thick, spreadable paste.
4Season with freshly ground black pepper to taste. Only add salt if necessary, as anchovies and capers are already salty.
5Transfer the tapenade to a small bowl. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Nutrition Information

Calories: 66 kcal
Protein: 1 g
Fat: 6 g
Carbs: 2 g

Nutrient	Per serving
Calories	66 kcal
Protein	1 g
Fat	6 g
Carbs	2 g

Tips

For a smoother tapenade, process longer, and for a chunkier texture, pulse just a few times.
Serve classic Provençal black olive tapenade with crusty bread, crostini, or as a dip for fresh vege