Homemade Tapenade

A zesty spread that’s perfect on toast but can also add a bold shot of sun-drenched flavor to a variety of dishes!

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If there is one taste that immediately takes me back to France, it’s the zesty deliciousness of tapenade. Though the origins of olive pastes can be traced back to ancient times when they were already being enjoyed by the Greeks and Romans, the classic French version we now know and love was probably first made in Marseille, a vibrant Mediterranean city in Provence, in 1880. It is said to have been the creation of Chef Meynier—of restaurant La Maison Dorée—who delighted his guests by serving it atop hard-boiled eggs. Though olives form the base of the spread, the name is actually derived from the word tapenas meaning ‘capers’ in Provençal. And indeed, these zesty little nuggets of flavor are also an essential ingredient in tapenade.

I have fond memories of eating tapenade with friends while vacationing in the sunny south of France, but there’s no need to book a plane ticket just yet. With a few simple ingredients, you can experience the vibrant, zingy taste of an olive spread that is so much more than the sum of its parts. If you love robust flavors, the tangy salinity of this delectable tapenade will have you saying, “Ooh la la!”

Is Homemade Tapenade Healthy?

The star ingredients in tapenade (olives and capers) are high in sodium, so it’s advised to enjoy it in moderation. Because tapenade has such strong flavors, however, a little will go a long way. Despite the sodium, it’s good to know that olives are a source of healthy fats. Additionally, though the classic tapenade recipe calls for anchovies (which provide an extra briny kick), they are omitted in this recipe, making it perfect for vegans, vegetarians, and those who aren’t so keen on anchovies.

The Perfect Consistency

Though this recipe calls for making the tapenade in a flash with the use of a food processor, if you’d like a slightly thicker consistency, you can chop up the olives and capers first before pounding them with the garlic using a pestle and mortar, much in the same way you would make a traditional pesto. Once you have a paste-like consistency, stir in the finely chopped parsley and lemon juice before slowly drizzling in the oil. You may need a little less oil than the 1/4 cup suggested in this recipe. If you’d like a thinner, runnier consistency, simply process a little longer and add more olive oil.

INGREDIENTS

1 cup pitted Kalamata olives
1 cup pitted green olives
2 tablespoons capers, drained
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
black pepper, to taste

INSTRUCTIONS

Combine

Mix olives, capers, garlic, parsley, lemon juice, and pepper in a food processor.

Process

Pulse until coarsely chopped, adding half of the olive oil.

Serve

Drizzle with remaining olive oil and serve with bread.

Devour!

FAQs & Tips

How to Make Ahead and Store

Tapenade can be made in advance and stored in the fridge for up to 5 days. With time, the flavors will meld and become stronger, so keep that in mind. In order to prevent the tapenade from spoiling and drying out, keep it covered with a thin layer of oil. When serving, simply stir through.

ADDING ANCHOVIES

If you do like the punchy taste of anchovies, you can use either the salt-cured or oil-packed variety, adding them in step 1. Bear in mind that a little will go a long way. 2 to 3 anchovies should suffice

WHAT OTHER INGREDIENTS CAN I USE?

The beauty of tapenade is its versatility. You can use any kind of olive you like, but you can also replace them with sun-dried tomatoes (oil-packed) and play around with different aromatic herbs. Basil and oregano pair beautifully with the savory taste of sun-dried tomatoes.

Serving Suggestions

Though tapenade is often served as an appetizer on thin slices of crusty French baguette, toast, or crackers, it can also be used as a dip for crisp, fresh veggies such as carrots, cucumbers, pink radishes, and cherry tomatoes. But the possibilities don’t stop there!

Tapenade can add zest to a variety of dishes. Stir it through mashed potatoes or cooked vegetables (I especially love it with green beans). Use it to lift the flavor of chicken or fish. Or, add a little to elevate the zing of a basic salad dressing. And my favorite tip? Line ready-made puff pastry with a layer of tapenade, top with heirloom tomatoes and a drizzle of olive oil, and pop in a preheated (400°F) oven. Bake for 20 minutes, or until the pastry is golden and beautifully crisp. Finish with a dash of sea salt flakes and serve warm!