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
Ingredients
- 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
Instructions
- In the bowl of a food processor, add the olives, anchovy, garlic, capers, thyme, pepper, and lemon juice.
- Pulse a few times until chopped but not pureed.
- Drizzle in the olive oil and pulse again until you get a rough paste.
- Transfer to a serving bowl, sprinkle with lemon zest, and serve with toasted baguette or crudités.
Notes
To make vegan, omit the anchovy fillets.
Delicious as a spread for bread or as part of a cheese or mezze board.
Delicious as a spread for bread or as part of a cheese or mezze board.