We are continuing the Provençal Classics series with one of my favorite apero accompaniments: olive tapenade.
Tapenade is a must for easy entertaining – and for lingering in the summertime shade in Provence over a carafe of rosé – plus, it’s ever so simple to make once you assemble all of the flavors together.
Tapenade – so called after the word tapeno, which means caper in Provençal – is ever-present on our table in France. I like to serve it on little toasts points or heaped onto warm pita bread.
Tips/Variations: I used Nicoise olives – they are a dark, wine-colored varietal known as Le Caillertier from France. These are an “assertive,” truly South French olive. For something a bit more demure, you can substitute Kalamata olives or your favorite black variety.
You can also use the tapenade as a stuffing for eggs + then, you can also add in the egg yolks a la deviled eggs.
Some recipes for tapenade – including a classic by Elizabeth David! – include tuna fish so, you can also give that a whirl! More salty deliciousness.
- 1 cup black Nicoise olives, pitted
- 6 anchovy fillets
- 2 teaspoons capers
- 1 large clove of garlic, minced
- 3-4 tablespoons olive oil
- 1 teaspoon lemon juice
- In a food processor - or with a mortar and pestle - combine the olives, anchovies, capers, and garlic into a thick puree.
- Gradually add in the olive oil and a little lemon juice. Taste for seasoning.
- Don't add any extra salt, this will be salty enough!