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black olive tapenade

Pronounced “tah-puh-nod”, this olive spread, is usually served as an appetizer on toasted sliced French baguette, crackers or fresh cut vegetables. It originates from the South of France. It is an olive spread, a form of caviar that captures the rich and natural essences of Provence, through the olives, the capers and the olive oil.

In some regions, the traditional recipe includes anchovies but it isn’t needed in any way. Why add something dead when olives have plenty enough flavor on their own?

Tapenade is traditionally made with black olives, but you can also use green ones or mix a little of both.


1 cup black olives*
1 clove garlic
3 Tbsp capers
2 Tsp Lemon juice
1 tbsp balsamic vinegar or juice from capers
1 tbsp olive oil
1 tsp  dry oregano, thymes, basil


Process all above ingredients in food processor, stopping and scraping every few seconds. Make sure not to pureed because you want some texture.  Serve as appetizer, can be added to tomato sauce over pasta, over polenta, as a spread on sandwich with tomatoes, basil etc. Will keep refrigerated for 2 weeks.

*You can use a mix of black and green olives, american olives, eventhough they aren’t as flavorful as French or Greek calamata olives or use 1/2 of the large American olives and 1/2 of the more expensive ones.

Olives are a good source in fat and sodium, so enjoy every bite. You will feel full and satisfied.

Bon appétit!


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