Tapenade

Tapenade is a bold, briny Provençal spread made by blending olives, capers, garlic, lemon, and olive oil into a rich paste. This quick version is intensely savory, freshened with thyme and citrus, and perfect for spreading on crusty bread or serving with crisp vegetables.

Nutrition · per serving

250kcal

2.1gProtein

6.8gCarbs

24.2gFat

2.9gFiber

2 servings

Ingredients

9 items

Tapenade

black olives, pitted180 g

capers, drained20 g

garlic1 small clove (4 g)

lemon zest1 tsp

lemon juice1 tbsp (15 ml)

fresh thyme leaves1 tsp

extra-virgin olive oil2 tbsp (30 ml)

black pepper1/8 tsp

To serve

baguette or raw vegetable sticksas needed

Tips

•For the most authentic flavor, use oil-cured or brine-cured black olives with a deep, savory taste rather than mild canned sliced olives.
•If you prefer a sharper tapenade, add a little more lemon juice; for a milder version, use only half the garlic clove.
•Tapenade keeps well in the refrigerator for up to 4 days in a clean jar with a thin film of olive oil on top.
•Serve on toasted bread, alongside crudités, or spooned over grilled vegetables or roasted potatoes.

Steps

1
Prepare the ingredients: drain the capers well, peel the garlic, strip the thyme leaves, zest the lemon, and squeeze the juice. If your olives are not already pitted, pit them first. Good draining is important so the tapenade stays thick rather than watery.
20 g capers, drained1 small clove (4 g) garlic1 tsp fresh thyme leaves1 tsp lemon zest1 tbsp (15 ml) lemon juice180 g black olives, pitted
2
Add the olives, capers, garlic, lemon zest, lemon juice, thyme, olive oil, and black pepper to a small food processor or blender. Pulse several times, then blend briefly until you get a coarse, spreadable paste. Do not over-blend to a completely smooth purée; a little texture gives the best Provençal character. Scrape down the sides once if needed.
180 g black olives, pitted20 g capers, drained1 small clove (4 g) garlic1 tsp lemon zest1 tbsp (15 ml) lemon juice1 tsp fresh thyme leaves2 tbsp (30 ml) extra-virgin olive oil1/8 tsp black pepper
3
Taste and adjust the texture if needed: if it seems too stiff, add a few more drops of olive oil; if too loose, pulse in a few extra olives. Serve immediately as a spread or dip with baguette or raw vegetables.
2 tbsp (30 ml) extra-virgin olive oil180 g black olives, pittedas needed baguette or raw vegetable sticks

Origin & History

Tapenade comes from Provence in the south of France and is a classic condiment of the region. Its name is derived from the Provençal word for capers, reflecting one of its defining ingredients. Traditionally served as an apéritif spread, it captures the bold olive-driven flavors of Mediterranean cooking.

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Tapenade

Steps

Prepare the ingredients: drain the capers well, peel the garlic, strip the thyme leaves, zest the lemon, and squeeze the juice. If your olives are not already pitted, pit them first. Good draining is important so the tapenade stays thick rather than watery.

20 g capers, drained1 small clove (4 g) garlic1 tsp fresh thyme leaves1 tsp lemon zest1 tbsp (15 ml) lemon juice180 g black olives, pitted

Add the olives, capers, garlic, lemon zest, lemon juice, thyme, olive oil, and black pepper to a small food processor or blender. Pulse several times, then blend briefly until you get a coarse, spreadable paste. Do not over-blend to a completely smooth purée; a little texture gives the best Provençal character. Scrape down the sides once if needed.

180 g black olives, pitted20 g capers, drained1 small clove (4 g) garlic1 tsp lemon zest1 tbsp (15 ml) lemon juice1 tsp fresh thyme leaves2 tbsp (30 ml) extra-virgin olive oil1/8 tsp black pepper

Taste and adjust the texture if needed: if it seems too stiff, add a few more drops of olive oil; if too loose, pulse in a few extra olives. Serve immediately as a spread or dip with baguette or raw vegetables.

2 tbsp (30 ml) extra-virgin olive oil180 g black olives, pittedas needed baguette or raw vegetable sticks

Origin & History