Tapenade 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
Scale
- 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.
Find it online: https://thewiseconsumer.com/provencal-tapenade-recipe/