Tapenade is a classic Provençal dish consisting of puréed or finely chopped olives, capers, anchovies, and olive oil. This yummy recipe takes 5 minutes to make by tossing everything in a food processor, and voila, an excellent appetizer, light lunch, or snack!
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. 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 (fresh-cut vegetables). It can also be used as a condiment.
A friend 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.
Appetizers To Gorge On
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Quick and Easy Olive Tapenade
Ingredients
- 100-150 gr pitted black olives
- 1 tablespoon olive oil
- 1 clove of garlic
- 2-3 anchovies
- 6-8 capers
- The last three items are variable according to taste.
Instructions
- Put the pitted olives and the oil into a pestle and mortar and grind to a paste or use your food processor.
- Add the garlic, anchovies and capers and continue grinding the mix either to a fine paste or a rough consistency, as you prefer.
Notes
- on crackers
- on toast made from crusty French bread like baguettes
- with crudites (raw vegetables)
- for a snack, lunch, perfect appetizer, and a condiment for a variety of foods
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.