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!
Oh yes, a bit of tapenade spread on a crostini and a glass of wine are a lovely combination.
BTW, from some reason nothing has shown up new when I come by your blog since your pretty Valentine’s cocktail. Now today I see that you have been posting. Very strange but I’m happily catching up on what I’ve missed. 🙂
That’s so odd, Karen! But I will look into it, to make sure everything is visible – thank you for letting me know!
One of my most favorite things! I make Jacques Pepin’s version quite often and he adds mint and fig to his, but I love how yours looks and the pure olive/caper/lemon goodness of it. Now I’m going to have to make some! 🙂
ohhh fig! I haven’t thought of that and that would be extra summery and delicious!
I have made many versions of tapenade (including vegan ones), but I’ve never tried the tuna version. I’m going to have to, one day. I think yours is more my speed, though.
haha I am not sure the tuna is for everyone 🙂 Thanks so much!