Tapenade Recipe
French · Condiment · 15 min total
A classic Provençal olive spread, perfect as an appetizer with crusty bread or as a flavorful addition to sandwiches and salads.
15
min prep
min prep
8
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 1 cup pitted Kalamata olives
- 1/2 cup pitted green olives
- 2 tablespoons capers, rinsed
- 2 anchovy fillets (optional)
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon black pepper
Instructions
- Combine olives, capers, anchovy fillets (if using), garlic, and lemon juice in a food processor.
- Pulse until coarsely chopped, scraping down sides as needed.
- Add olive oil, parsley, and black pepper; pulse a few more times until mixture is a coarse paste (not pureed).
- Transfer to a bowl, taste and adjust seasoning with salt if needed (capers and olives are salty).
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
Tips
- Tapenade can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Serve at room temperature with toasted baguette slices or crudités.
- Variation: Add 1 tablespoon sun-dried tomatoes or a pinch of red pepper flakes for a twist.
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