Provençal Tapenade

The best olives to use for a proper tapenade are naturally the ones Provençal cooks use: black Niçoise. In a pinch, however, any top-quality black olives can be combined with capers and anchovies to make this rustic spread.

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  • Servings: MAKES ABOUT 1 1/3 CUPS

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  • 1 1/2 cups Niçoise olives (10 ounces), pitted and coarsely chopped
  • 1/4 cup drained capers
  • 1/4 cup drained tuna
  • 2 oil-packed anchovy fillets, coarsely chopped
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Cognac (optional)
  • Freshly ground pepper
  • Grilled or toasted bread, for serving

How to make this recipe

  1. In a food processor, combine the olives with the capers, tuna and anchovies. Pulse until a coarse puree forms. With the machine on, gradually add the oil until incorporated. Transfer the Tapenade to a bowl and stir in the Cognac. Season with pepper and serve with grilled bread

Make Ahead

The Tapenade can be refrigerated for up to 2 days. Bring to room temperature before serving.

Contributed By Published June 1998

461761 recipes/provencal-tapenade 2013-12-06T23:43:24+00:00 Marie Bousquet spring|summer|cocktail-party|holiday-open-house|french|appetizers-starters|dips-and-spreads|make-ahead|no-cook june-1998,olive tapenade,provencal tapenade,French food,olive topping,Marie Romana Bousquet recipes,provencal-tapenade 461761

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