My favorite thing about lunch growing up was the tapenade spread served before the meal as an aperitif. I always looked forward to this delicious olive spread, spread on a crunchy slice of toasted baguette and paired with a crisp glass of rosé. These days, I still get excited about tapenade. I love spreading it on my sandwich, using it as the base for a savory tomato tart, mixing it into hummus, or simply enjoying it with crackers while I’m cooking dinner (my private apéro moment). I just can’t get enough of it.
Since tapenade has become such a staple in my diet over the years, I wanted to share my go-to tapenade recipe with you.
And, yes, while I’ve enjoyed plenty of delicious store-bought tapenades, nothing beats making it from scratch. It’s incredibly simple to whip up, more budget-friendly in the long run, and, best of all, you can tailor it exactly to your taste.
What is Tapenade?
Tapenade hails from one of my favorite regions in France: la belle Provence. The name comes from the Provençal word for capers, “tapenas”—a key ingredient in the earliest versions of this olive spread. In fact, when Chef Meynier of La Maison Dorée in Marseille created the dish in 1880, it featured an equal ratio of olives to capers. Additionally, his original recipe also included tuna, cognac, and English mustard! I have yet to try this combo but I hear it’s uniquely delicious.
Over time, tapenade has evolved, with different variations appearing across the globe, but the essence of this spread remains the same—briny, bold, and absolutely delicious. However, rather than using tuna or mustard, today’s modern versions typically include black olives, capers, anchovies, garlic, sometimes fresh herbs, and of course, plenty of olive oil.
Notes about this Tapenade Recipe
My Take on Tapenade
In my take on tapenade, I stay true to its Provençal roots but add a little twist. For instance, I like to include a splash of fresh lemon juice to lighten the flavors and add a touch of acidity. While you can skip the anchovies, I think they’re essential for achieving that perfect balance of flavors. And don’t worry—it doesn’t taste fishy at all. In fact, I find the anchovies tie it all together and give it a savory depth that keeps it true to the original version of this olive spread.
Selecting Your Olives
While most Kalamata olives will work for this recipe, I recommend choosing ones that aren’t marinated in additional spices, as they can alter the tapenade’s flavor. I’ve also found that higher-quality Kalamata olives have a better, more authentic flavor—closer to the tapenades I grew up eating. For the best results, look for olives cured in a simple brine of salt, water, and vinegar such as Divina Olives, Gaea, Siouras, etc.
How to Serve Tapenade
Tapenade is incredibly versatile. My favorite way to enjoy it is on toasted baguette slices (think crostini) or simple crackers paired with a glass of wine for a relaxed apéritif. It also makes a fantastic sandwich spread (the combination of tapenade and hummus is one of my favorites), a dip for fresh veggies, or even as a pasta topping.
No need for salt
Whatever you do, avoid adding salt. Tapenade is already quite salty due to its ingredients.
Get creative!
Feel free to experiment with the ingredients. Start with the foundational tapenade recipe I share here, but don’t be afraid to play around. Add more capers, olives, a touch more lemon juice, an extra drizzle of olive oil, or even a few additional anchovies.
How to store
Homemade tapenade can be stored in the fridge for up to one week in an airtight container.
PrintTapenade Recipe: The Perfect Olive Spread for Your Apéro
The perfect apéro olive spread! This easy and delicious Provençal tapenade recipe is packed with Kalamata olives, capers, and olive oil.
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
- 1 1/4 cups black olives (Kalamata or Niçoise), pitted, rinsed, and drained
- 1 tablespoon capers, rinsed and drained
- 3 anchovy fillets (optional)
- 1 large garlic clove
- 1/2 large lemon, juiced
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Freshly ground black pepper, to taste
Instructions
- Rinse and drain the capers and olives to remove excess salt. Note: This step is optional, but I find it helps mellow the briny flavor. For best results, I recommend soaking them in water for 10–15 minutes before rinsing and draining.
- In a food processor, combine the olives, capers, anchovy fillets (if using), garlic, and thyme leaves.
- Add the lemon juice and two tablespoons of olive oil.
- Blend in short pulses until you reach your preferred consistency. Tapenade can be chunky or smooth, depending on your preference. I usually pulse 2 to 3 times since I like a chunkier texture.
- Season with freshly ground black pepper.
- Transfer to a bowl, drizzle with the remaining tablespoon of olive oil, and serve with crusty bread, crackers, or fresh vegetables.
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