Tapenade Recipe

Tapenade is Provence in a bowl: black olives pounded with capers, anchovies, garlic and olive oil into a salty, punchy spread. It takes ten minutes, keeps for days and elevates everything from toast to grilled fish.

Prep time

10 mins

Cook time

0 mins

Total time

10 mins

Servings

4 servings

Calories

180

Ingredients

• 200 g pitted black olives (Kalamata or Niçoise)
• 2 tablespoons capers, drained
• 4 anchovy fillets
• 1 garlic clove
• 1 tablespoon lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fresh thyme leaves (optional)
• Black pepper, to taste
• Toasted bread and vegetable sticks, to serve

Instructions

1. Place the olives, capers, anchovies and garlic in a food processor.
2. Pulse until coarsely chopped, not a smooth paste; texture is part of the charm.
3. Add the lemon juice and olive oil and pulse briefly to combine.
4. Stir in the thyme if using and season with black pepper; it rarely needs salt.
5. Rest for 15 minutes so the flavours meld.
6. Taste and add more lemon juice or pepper if needed, then serve with toasted bread and crudités.

Pro tips

• Pulse, do not blend smooth; a chunky tapenade has far more character.
• Good olives matter most, so use ones you would happily eat on their own.
• Tapenade keeps in the fridge for up to a week in a sealed jar.
• Stir in a spoonful of the olive oil from the top of the jar before serving.

Frequently asked questions