French · Snack · Lunch
Tapenade
A bold, briny Provençal spread of black olives, capers and anchovies brightened with lemon, garlic and fresh thyme. This version uses less olive oil than usual, so the olive flavour comes through clearly.
- Prep
- 10 min
- Cook
- No cooking
- Total
- 10 min
- Serves
- 8
Calories come from: Carbs 12% · Fat 83% · Protein 5%
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Ingredients
For 8 servings- 1 1/2 cups200 gPitted black olives (Niçoise or Kalamata), drained
- 3 tbsp30 gCapers, drained
- 4 fillets16 gAnchovy fillets in oil, drained
- 1 clove5 gGarlic
- 1 tbsp15 gLemon juice
- 2 tbsp27 gExtra virgin olive oil
- 1 tspFresh thyme leaves
- 1/4 tspBlack pepper, freshly ground
- 1 tbsp15 gCold water, to loosen (optional)
- 2 tbsp8 gFresh flat-leaf parsley, finely chopped (optional)
Steps
- 1
Rinse the capers briefly under cold water to remove excess brine, then pat dry.
- 2
Pat the anchovy fillets with kitchen paper to remove surface oil.
- 3
Peel the garlic clove and roughly chop it.
- 4
Put the olives, capers, anchovies, garlic and thyme leaves into a food processor.
- 5
Pulse in short bursts until coarsely chopped, scraping down the sides once.
- 6
Add the lemon juice and black pepper and pulse again.
- 7
With the motor running, drizzle in the olive oil until the mixture forms a rough, spreadable paste; do not purée it completely smooth.
- 8
If it is too thick, pulse in the cold water a little at a time.
- 9
Taste and add more lemon or pepper if needed; no salt is required because the olives, capers and anchovies are already salty.
- 10
Spoon into a bowl and scatter over the parsley, if using.
- 11
Serve straight away, or cover and refrigerate for up to 5 days.
Swaps, storage and make-ahead
Swaps
- To make it vegan, leave out the anchovies and add an extra tablespoon of capers or a teaspoon of white miso for depth.
- Swap the black olives for pitted green olives to make a milder green tapenade like the one on the bread in the photo.
- Use dried thyme (about 1/2 teaspoon) if you can't find fresh thyme.
- For a gluten-free snack, serve it with vegetable sticks or rice crackers labelled gluten-free instead of baguette slices.
Storage
Refrigerate leftovers in a covered container within 2 hours, with a thin layer of olive oil on top, and use within 5 days. It can be frozen in small portions for up to a month, though the texture may turn slightly softer once thawed.
Make ahead
Make the tapenade up to 2 days ahead and keep it covered in the fridge, which lets the flavours meld. Let it sit at room temperature for 15 minutes and add the parsley just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (37 g) | Per 100 g | |
|---|---|---|
| Calories | 66 kcal | 178 kcal |
| Protein | 0.9 g | 2.4 g |
| Carbohydrates | 2.1 g | 5.7 g |
| of which sugars | 0.1 g | 0.3 g |
| Fiber | 0.6 g | 1.6 g |
| Fat | 6.3 g | 17 g |
| of which saturated | 1.1 g | 3 g |
| Sodium | 345 mg | 932 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
