My F&W
quick save (...)

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.

Plus: More Appetizer Recipes and Tips

  1. 1 1/2 cups Niçoise olives (10 ounces), pitted and coarsely chopped
  2. 1/4 cup drained capers
  3. 1/4 cup drained tuna
  4. 2 oil-packed anchovy fillets, coarsely chopped
  5. 1/2 cup extra-virgin olive oil
  6. 1 teaspoon Cognac (optional)
  7. Freshly ground pepper
  8. Grilled or toasted bread, for serving
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.