Authentic Tapenade Recipe Provence, France

Preparing tapenade is a no-brainer: olives, capers, and anchovies are pounded together until they form a thick purée, and the liquid ingredients — olive oil and lemon juice — are added gradually at the end. Traditional preparation calls for a mortar and a pestle, but by using a blender, you can have your tapenade ready in a matter of seconds. A South-French specialty, tapenade can be made with black or green olives, which need to be pitted and well-drained before preparation. Since olives and anchovies are salty enough, there is no need to add salt — a pinch of pepper will do. A hint of acidity is brought by pickled capers (which are flower buds of the namesake plant) and a drizzle of lemon. Some recipes suggest adding some finely minced garlic and a spoonful of mustard, but these might come as a distraction to the original taste. The density of tapenade can be adjusted by dosing the amount of olive oil — the idea is to reach a consistency of a spread ... Read more