|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 3g||9%|
|Total Sugars 5g|
|Vitamin C 1mg||7%|
|*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.|
This classic Provençal dish is a flavorful olive and anchovies spread that has been famous in France and Italy for decades. Easy to make, it's full of wonderful Mediterranean flavors from the olive oil, fresh herbs, and capers. This delicious spread makes a fantastic appetizer on bread or crackers, but can be also used as the stuffing for chicken, rolled meats, or veal. Great as a make-ahead appetizer, this can also be made right then when you need a last-minute dish, and is also the perfect addition to a holiday charcuterie and cheese platter, as its earthy flavor pairs beautifully with soft cheeses and cured meats.
Tapenade comes from the Proveçal term tapen, or caper. Olives and capers have long been common ingredients in the culinary traditions of this part of the world, but tapenade as we know it was born in the late 19th century in Southern France. The original spread was made with black olives, which make up the main bulk of the recipe—olive oil, capers, and anchovies are used proportionally in lesser amounts because their flavors are strong and can overpower the olives. Green tapenade, equally delicious, was born later. For our recipe, any black olive is great, but if you want to keep with tradition go for Niçoise or Kalamata. Nyon, Gaeta, Alfonso, or Mission are also delicious, and you can always experiment with one type or the other, or combine two until you find your favorite flavor profile. No matter the olive you choose, buy good quality olives as your spread will be only as good as your olives. Many canned olives are packed with additives to preserve or alter their color and are not as flavorful as glass-preserved olives or the brined olives that you can find in olive bars in some upscale grocers.
Fun fact: all olives are green in principle, they just change color as they ripen, so green olives are plucked early on, and darker types are harvested later. Beyond serving it with bread and vegetables, this tapenade is luscious when layered into tartines, tossed with fresh pasta, spooned over pizza dough, or used on puff pastry to make turnovers or small croissants.
1 1/2 cups pitted black olives
1/3 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon finely grated lemon zest
1 tablespoon drained capers
2 cloves garlic
3 oil-packed anchovy fillets
1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
Pinch freshly ground black pepper
Toasted baguette slices, for serving
Vegetable crudités, for serving
Gather the ingredients.
Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
Process until all the ingredients are finely chopped, but not completely pureed.
Serve the olive spread on baguette slices or with fresh crudités.