Tapenade

The tapenade recipe

Discover the famous tapenade recipe from Marseille for some well-deserved gourmet breaks! Deliciousness guaranteed.

Ingredients

• 200 g pitted black olives
• 2 tablespoons capers
• 4 anchovy fillets in oil, drained
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• Ground black pepper (optional)

Preparation

To prepare a good traditional tapenade, there are certain steps that must be followed to the letter. Here is the most common tapenade preparation step by step.

Step 1: In a blender or food processor, add the pitted black olives, capers, anchovy fillets and peeled garlic clove. Blend until coarsely chopped.

Step 2: Add the fresh lemon juice and olive oil to the blender. Blend again until all the ingredients are well combined and the tapenade reaches a smooth, creamy consistency.

Step 3: Taste the tapenade and adjust the seasoning to taste. If you like, you can add a little ground black pepper to bring out the flavours.

Step 4: Transfer the tapenade to an airtight container and place in the fridge for at least an hour to allow the flavours to develop.

Step 5: Before serving, remove the tapenade from the fridge and allow it to come to room temperature for a few minutes. Serve with slices of toast, crackers or fresh vegetables cut into sticks.

To accompany

Tapenade goes well with many dishes, whether as an aperitif or a main course.

Toast: Slices of baguette or toast are the classic accompaniment to tapenade. They offer a crunchy texture that marries perfectly with the flavour of the tapenade.

Crackers: Crackers or savoury biscuits are also excellent for spreading on tapenade. They add a light touch of saltiness and crunch to every bite.

Fresh vegetables: Fresh vegetables, such as carrot, cucumber, celery or pepper sticks, can be dipped in tapenade. They add freshness and texture, creating a pleasant contrast with the rich flavour of the tapenade.

Tartlets or crostini: You can make small tartlets or crostini filled with tapenade. Use lightly buttered tartlet bases or slices of toast as a base, then add a spoonful of tapenade on top.

Cheeses: Tapenade also goes very well with certain cheeses, such as fresh goat’s cheese, feta or sheep’s cheese. Offer slices of cheese with the tapenade for a more varied tasting experience.

Salads: Use tapenade as a dressing for a Mediterranean salad. Mix with olive oil and balsamic vinegar for a rich, intense flavour.

Storage

The tapenade can be kept in an airtight container or glass jar in the fridge for several days. If you don’t have an airtight container, you can wrap the bowl containing the tapenade in stretch plastic film. Make sure the film fits tightly to minimise exposure to air. Another method of preservation is to pour a thin layer of olive oil over the top of the tapenade in the airtight container. The olive oil creates a protective barrier that helps to keep the tapenade fresh. Be sure to cover the surface of the tapenade completely with olive oil to prevent it from oxidising.