10 min


De-author-geraldine-leverd By Géraldine Leverd , Food Blogger

Tapenade is a classic of Provencal cuisine. It is ideal as an aperitif on a slice of toasted baguette!

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Ingredients For

  • Olives
    Fruits & Vegetables
    Nyons Black Olives PDO
    200 g See the article
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1 clove See the article
  • x 2
  • 1 tbsp
  • x 0.50
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    50 ml See the article

If you are using black olives with pits, start by removing the pits.

Then mix the olives, anchovy fillets, capers, peeled garlic clove, juice of the half lemon and olive oil. Add a pinch of salt.

Blend everything together until you have a smooth paste. Pour into a small bowl and add a final drizzle of olive oil.

  • ©Cuisine de Géraldine

    Savoy cabbage
    Savoy cabbage
    PDO Poitou-Charente Butter
    PDO Poitou-Charente Butter
    See Recipe