This delicious savory Provençal black paste is the ideal companion for your appetizers and starters. Prepared with juicy black olives, anchovies, and capers, tapenade is enjoyed on toasted bread or crackers for a moment of pure Mediterranean pleasure.
⏱️15 min
📊Easy
👥6 servings
🍽️Snack
vegetarianquickbudget-friendlyfestive
Ingredients
400 gpitted black olives
3 cuillères à soupecapers
6 filetsanchovies in oil
2 cuillères à soupefresh lemon juice
4 cuillères à soupeextra virgin olive oil
1 goussegarlic
1 cuillère à caféHerbes de Provence
1 pincéeblack pepper
Instructions
1PREPARE THE INGREDIENTS: Rinse the pitted black olives thoroughly under cold water to remove excess brine. Drain them well by pressing them lightly in your hands. Drain the capers as well and pat them dry with paper towels. Peel the garlic clove and mince it finely. This preparatory step is essential for controlling the final salty taste of your tapenade.
2MIX THE OLIVES AND ANCHOVIES: In a mortar or food processor, pour the drained black olives. Add the drained anchovy fillets in oil, then the capers. Begin crushing the mixture using a pestle in firm, regular circular motions. The texture should gradually become paste-like and homogeneous, without becoming too fine. You can also use a food processor with the pulse function for better texture control.
3INCORPORATE THE AROMATICS: Add the finely minced garlic to the olive and anchovy mixture. Continue crushing vigorously to thoroughly incorporate the garlic and create a homogeneous and smooth paste. The garlic must be completely incorporated and not form visible small granules. Crushing the garlic releases its essential aromas that will elegantly perfume the entire tapenade.
4ADD THE LEMON JUICE: Gradually pour the fresh lemon juice into the paste while continuing to mix. The lemon juice brings acidity that balances the salty flavor of the anchovies and olives. Mix well until you obtain a smooth and creamy paste. Taste at this stage to check the balance of flavors before adding the olive oil.
5INCORPORATE THE OLIVE OIL: Pour the extra virgin olive oil in a thin stream while constantly mixing, as you would for mayonnaise. This technique allows the oil to progressively emulsify with the paste, creating a rich and creamy texture. The oil coats each particle and creates a perfect consistency, neither too liquid nor too thick.
6SEASON AND FINISH: Sprinkle the Herbes de Provence and a pinch of freshly ground black pepper. Mix gently one last time to distribute the spices evenly. Transfer the tapenade to a serving bowl and lightly create an indent in the center with the back of a spoon. Drizzle with an additional splash of olive oil on top for decoration. The tapenade is ready to be served with toasted bread, crackers, or fresh vegetables.