How to Make Provençal Tapenade
Olives, Capers, Anchovies & Garlic: Provence Sunshine in Your Mouth
Pungent and quick: the perfect condiment to spread on crackers or bread, or dip cruditée. A classic of the Provençal region of southern France.
You might see garlic, anchovies and olives on the ingredient list and think Italian or Greek or Spanish, but tapenade is quintessentially Provençal: the warmth of France’s sunny côte d’azur, the aroma of the Mediterranean on the docks of Marseilles. You’d get part credit, though. Twenty-five centuries ago, the Greeks established a settlement in present-day Provence, bringing with them capers and olives from Asia Minor. Other historians credit the Romans for bring olives and the techniques for extracting the oil. Provence was under Roman rule until the 15th century. The most famous wine of the region is named for the pope: Chateauneuf du Pape.
More on back story in a minute. First, something to munch on. And it couldn’t be easier. No cooking involved. Just throw all the ingredients in your food processor, tear of a chunk of baquette and pour yourself an apertif.
Provençal Olive Paste (Tapendade)
You Will Need: Food Processor
- 3/4 cup imported black olives, drained
- 4 anchovy filets
- 1 large garlic clove (or more to taste)
- 2 Tbsp capers, rinsed and drained
- 2 Tbsp oil-packed tuna, drained
- 1 Tbsp fresh lemon juice
- 1 Tbsp brandy
- 2 tsp Dijon mustard (see Dijon Mustards Rated)
- 1 tsp fresh thyme (see variations)
- Freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil (best quality)
- Combine all of the ingredients except olive oil in your food processor. Process until smooth.
- With the motor running, pour in the olive oil in a thin stream.
- Taste and correct the seasoning. Using a rubber spatula, scrape the paste into a bowl and refrigerate, covered until you’re ready to serve.
Notes
Tapenade will keep, refrigerated, for one week so this is an ideal make-ahead candidate for a party. The relative proportion of these ingredients is just the sort of thing the French love to debate. They are passionate about their food. They are passionate about other things, too, but food is the topic here. The point is that you should feel free (if not duty-bound) to taste and experiment. . Look for anchovies packed in jars. These are much more convenient than the tins when you prepare dishes that only call for a few. Olives dominate the flavor, of course, and there are scores of varieties. Find a shop with an olive tasting bar. Nicoise would be appropriate to the region. Kalamata is a good choice, and readily available. The deep black oil-cured olives are excellent
Variations
Tapenade can also be made without tuna, with anchovies only. If a dip for crudités is what you want, it is sometimes suggested to add 1/4 cup of mayonnaise to lighten the mixture. Basil Tapenade is a great variation that adds up to a cup of fresh basil to mixture. This variation is wonderful spread on a salmon filet or a pork chop.
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