Black olives tapenade

Black olives tapenade

Simplicity packed into a flavorful spread ! A black olive spread, also called tapenade here in France, it's so easy to make and really quick. A few ingredients, good olive oil and you get that South of France flavors in the cosiness of your home.

For the olive oil, I like the Carapelli brand. It's not bitter at all, slightly sweet and it's delicious raw in salads or here in a tapenade.

You don't need to drain the anchovies fillets before adding them to the food processor, the anchovy flavored olive oil will flavor the tapenade. Don't add salt though, anchovies are salty enough so it's not needed.

Take the tapenade off the fridge 10-15 minutes before serving it because cold annihilates flavors, it'll be better this way.

For the food processor, I use this one from Braun, it's a great one. It also doubles as a beater and hand mixer.

I also have a delicious green olive tapenade recipe on the blog :

Green olives spread
In France, we call that spread tapenade, it’s delicious! I usually make a big jar of it at the beginning of the week to snack on or to serve as an appetizer. Cheap and simple, what’s not to love?

Black olives tapenade :

  • 150 g black olives (pitted)
  • 1 garlic clove
  • 50 g anchovies fillets in olive oil
  • 50 g capers
  • 10 cl extra virgin olive oil
  • 1/4 tsp freshly ground black pepper

Peel the garlic clove.

Add all the ingredients to a food processor or blender and pulse until you get a consistency that isn't smooth, you should see small pieces of olives, it must look like a coarse mash, not a hummus.

Keep it in the fridge until ready to use. It will hold in the fridge for 3-4 days.

Enjoy with crusty bread !