Classic French Olive Tapenade Spread

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A bold, briny Provençal classic from the south of France, this black olive tapenade combines Niçoise olives, capers, and anchovies into a silky, savory spread. Traditionally served with crusty baguette or crudités, it captures the sun-drenched flavors of the Mediterranean coast in every spoonful.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 21 gFat
• 3 gSaturated Fat
• 3 gCarbs
• 1 gFiber
• 0 gSugar
• 2 gProtein
• 640 mgSodium
• 55 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the tapenade

• 1.5 cups pitted Niçoise or other brine-cured black olives (about 8 oz)
• 2 tablespoons capers, rinsed and drained
• 4 to 6 oil-packed anchovy fillets
• 2 small garlic cloves, roughly chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil, plus more if needed
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried herbes de Provence)

To serve

• Crusty baguette, sliced and lightly toasted
• Cherry tomatoes, cucumber rounds, or radishes
• A small bowl of good olive oil for drizzling

Directions

1. Place the pitted olives, rinsed capers, anchovy fillets, and chopped garlic in the bowl of a food processor. Pulse several times until the mixture is coarsely chopped, scraping down the sides as needed.
2. Add the lemon juice, Dijon mustard, black pepper, and fresh thyme. Pulse again to combine the flavors evenly.
3. With the processor running, slowly drizzle in the olive oil until the tapenade reaches a coarse, spreadable paste. For a smoother texture, blend longer; for a chunkier spread, pulse only briefly.
4. Taste and adjust seasoning with additional lemon juice, pepper, or a pinch of salt if needed (the olives and anchovies are usually salty enough).
5. Transfer the tapenade to a small serving bowl, smooth the top with the back of a spoon, and drizzle with a thin stream of olive oil.
6. Cover and refrigerate for at least 30 minutes to let the flavors meld, then bring back to room temperature before serving with toasted baguette slices and fresh vegetables.
7. Store leftovers in a sealed jar in the refrigerator, topped with a thin layer of olive oil to preserve freshness, for up to 2 weeks.

Cook’s Notes

• For the most authentic flavor, seek out small Niçoise or Taggiasca olives from Provence or Liguria; their nutty, slightly fruity taste defines true tapenade.
• If you prefer a milder spread, soak the anchovies in cold water for 10 minutes before using, or omit them entirely for a vegetarian version.
• Toast the baguette slices with a light rub of garlic for an extra layer of Provençal flavor that pairs beautifully with the briny spread.
• Tapenade is incredibly versatile: use it as a sandwich spread, a stuffing for hard-boiled eggs, or tossed with warm pasta for a quick sauce.
• A thin layer of olive oil poured over the top of stored tapenade prevents oxidation and keeps the surface from turning brown.

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