Chateau Shavy, Rantin..., snacks / sides

Classic Olive Tapenade Recipe

Posted by Daibhidh on
Tapenade in a dish
Tapenade

This classic olive tapenade is a treasured recipe from the sun-drenched region of Provence in southern France. A simple yet intensely flavorful spread, tapenade has been enjoyed for centuries as part of Mediterranean cuisine. Perfect as an appetizer spread on crusty bread, served alongside crackers, or as a vibrant addition to a mezze board, this versatile condiment brings the authentic taste of Provence to your table.

Classic Olive Tapenade

  • 1 cup pitted Kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 3 oil-packed anchovy fillets (optional)
  • 1 large garlic clove
  • 1 tablespoon water-packed capers (drained and rinsed)
  • 1 teaspoon chopped thyme leaves
  • Black pepper (to taste)
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Zest of 1 lemon
  1. In the bowl of a food processor, add the olives, anchovy, garlic, capers, thyme, pepper, and lemon juice.
  2. Pulse a few times until chopped but not pureed.
  3. Drizzle in the olive oil and pulse again until you get a rough paste.
  4. Transfer to a serving bowl, sprinkle with lemon zest, and serve with toasted baguette or crudités.

To make vegan, omit the anchovy fillets.
Delicious as a spread for bread or as part of a cheese or mezze board.