Tapenade Recipe

Close-up of a couple eating olive pate with bread in restaurant
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Ratings (7)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 1 1/2 cups (serves 10)
Nutritional Guidelines (per serving)
119 Calories
10g Fat
6g Carbs
3g Protein
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Nutrition Facts
Servings: 1 1/2 cups (serves 10)
Amount per serving
Calories 119
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 178mg 8%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Protein 3g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a true taste of Provence, this classic tapenade recipe, a mildly seasoned olive spread, is the easiest and most versatile dish to make. It takes only five minutes to make and is traditionally served on baguette slices or with crudités. Beyond the bread and vegetables serving suggestions, it's luscious when baked with chicken, layered into tartines, and tossed with fresh, hot pasta, like angel hair.

This tapenade recipe makes approximately 1 1/2 cups of olive spread.

Ingredients

  • 1 1/2 cups pitted black olives
  • 1/3 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fresh lemon zest
  • 1 tablespoon drained capers
  • 2 garlic cloves
  • 3 canned, oil-packed anchovy fillets
  • 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
  • 1/8 teaspoon coarsely ground black pepper
  • Baguette slices or vegetables for serving

Steps to Make It

  1. Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.

  2. Process until all the ingredients are finely chopped, but not completely pureed.

  3. Serve the olive spread on baguette slices or with fresh crudités.