quick and easy tapenade

Tapenade  is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.

Tapenade can be used as an appetiser, served with crackers, crusty bread or crudités. It can also be used as a condiment.

I was taught how to make this tapenade while taking part in a press visit to Provence, to write about the production of olives and olive oil. It was surprisingly easy, so I offer it as an alternative to other tapenade recipes.


·         100-150 gm pitted black olives

·         1 tbsp olive oil

·         1 clove of garlic

·         2-3 anchovies

·         6-8 capers

The last three items are variable according to taste.


1.       Put the pitted olives and the oil into a pestle and mortar and grind to a paste

2.      Add the garlic, anchovies and capers and continue grinding the mix either to a fine paste or a rough consistency, as you prefer.