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)

Classic Provençal Black Olive Tapenade - Image 1

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
Course: Sauce or Dip
Complexity: Easy

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Ingredients

1 cup black olives(pitted, preferably Niçoise or Kalamata)
2 tbsp capers(drained)
4 pcs anchovy fillets(packed in oil, drained)
1 pc garlic(clove, minced)
1 tbsp lemon juice(freshly squeezed)
1/4 cup extra virgin olive oil(or more, to achieve desired consistency)
1/4 tsp black pepper(freshly ground, to taste)

Instructions

Preparation

Combine pitted black olives, drained capers, anchovy fillets, minced garlic, and fresh lemon juice in a food processor.
Pulse the mixture several times until finely chopped but not pureed. You want a slightly coarse texture.
With 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.
Season with freshly ground black pepper to taste. Only add salt if necessary, as anchovies and capers are already salty.
Transfer the tapenade to a small bowl. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Nutrition

Servings: 8
Serving size (imperial): 1 tbsp

Nutrient	Per serving	Per 100 ml	Total (8 servings)
Calories	65.5 kcal	218.3 kcal	524 kcal
Protein	0.8 g	2.7 g	6.4 g
Fat	6 g	20 g	48 g
Carbs	1.5 g	5 g	12 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

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Ingredients

1 cup black olives(pitted, preferably Niçoise or Kalamata)
2 tbsp capers(drained)
4 pcs anchovy fillets(packed in oil, drained)
1 pc garlic(clove, minced)
1 tbsp lemon juice(freshly squeezed)
1/4 cup extra virgin olive oil(or more, to achieve desired consistency)
1/4 tsp black pepper(freshly ground, to taste)

Instructions

Preparation

Combine pitted black olives, drained capers, anchovy fillets, minced garlic, and fresh lemon juice in a food processor.
Pulse the mixture several times until finely chopped but not pureed. You want a slightly coarse texture.
With 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.
Season with freshly ground black pepper to taste. Only add salt if necessary, as anchovies and capers are already salty.
Transfer the tapenade to a small bowl. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Nutrient

Per serving

Per 100 ml

Total (8 servings)

Calories

65.5 kcal

218.3 kcal

524 kcal

Protein

0.8 g

2.7 g

6.4 g

Fat

6 g

20 g

48 g

Carbs

1.5 g

5 g

12 g