• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marie Food Tips
  • Recipe index
menu icon
go to homepage
  • Marie Food Tips
  • Recipe index
  • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Marie Food Tips
    • Recipe index
    • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Accueil » Recipes » Appetizers

    Easy Tapenade (French olive spread)

    Publié le : Jun 16, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    😋 Tapenade: a journey through the South of France

    A classic of Provencal gastronomy, this black olive tapenade will transport you to the olive groves and sunshine of the South. Imagine yourself lulled by the song of the cicadas, with the scent of lavender typical of the South and a glass of rosé in hand.

    Tapenade with a few basil leaves and slices of toasted bread.

    💙 Why you'll love this black olive tapenade recipe

    • It's ultra-easy to make and express (5 minutes).
    • All you need isa handful of ingredients
    • It's ideal for last-minute guests or an unexpected aperitif!

    ✅ A recipe that may be suitable for gluten intolerant/allergic people‍

    The ingredients in this recipe are apparently gluten-free, but be sure to check the labels on the black olives and pepper you buy.

    🫒 What ingredients do you need?

    Here are the ingredients you'll need to prepare this recipe. Quantities can be found in the recipe card at the end of this article.

    • Black olives : it's much easier to buy pitted ones! You can also use green olives in this recipe.
    • Capers
    • Anchovy fillets: these are delicious but extremely salty, so be sure to use the right amounts for this recipe.
    • A lemon
    • Pepper
    • Garlic
    • Olive oil

    🧄 Which garlic to choose?

    If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.

    💡 Frequently Asked Questions :

    How to store tapenade?

    To preserve tapenade, place in a jar that seals well. Add a drizzle of olive oil to cover it, seal and refrigerate. This way, you can keep it for several weeks.

    Can tapenade be frozen?

    Yes, you can freeze it, just coat it well with olive oil before putting it in a bag.

    Can it be done with green olives?

    Yes, of course! I prefer black olives, but you can always replace them with green ones (I recommend pitted ones, which are always more practical).

    Can we sweeten the tapenade?

    Anchovy fillets are salt in bar form, which is why I've used very little in this recipe. For the record, the first time I made my tapenade, I used 7 anchovy fillets (instead of 1 here), and I can't tell you what it tasted like - it was inedible!
    All kidding aside, if you want to sweeten this tapenade even more, you can always add a little dried tomato.

    Is it possible to make a tapenade without anchovies and capers?

    Yes, and it's actually called an "olivade". You just blend olives, lemon, garlic and olive oil until you get a smooth, spreadable paste.

    If you make this Tapenade, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Pas encore de vote

    Easy Tapenade (French olive spread)

    Black olive tapenade as if you were in the South of France, surrounded by cicadas and lavender.
    Servings 1 large bowl
    Prep Time 5 minutes mins
    Total Time 5 minutes mins

    Ingredients

    • 1 ¾ cups black olives pitted
    • 2 teaspoons capers in vinegar
    • 1 anchovy fillet
    • ¼ lemon juice
    • Black pepper
    • 1 garlic clove
    • 3 tablespoons extra virgin olive oil
    Metric - US Customary

    Instructions

    • If the jar of olives contains a liquid to preserve them, I recommend rinsing them well under water before using them, then drying them.
    • Place the pitted black olives, capers, anchovy fillets, lemon juice, pepper and olive oil in a blender.
    • Squeeze or chop the garlic and add to the blender.
    • Blend until smooth and homogeneous
    • Taste, adjust the seasoning if necessary (lemon, another anchovy fillet if it lacks salt, etc.) and enjoy with slices of toast.
    Author: Marie Compain
    Course: Appetizers, Snack
    Cuisine: French
    Keyword: delicious, easy, super quick
    Régime: Dairy-free, Gluten-free

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    More Appetizers

    • Homemade potato chips on parchment paper.
      Dreamy homemade potato chips
    • Homemade tarama in a large white bowl with a drizzle of olive oil and a mint leaf.
      Homemade Taram dip (Greek fish roe) - Taramasalata
    • Crispy cups in a beige plate garnished with cream cheese and confit vegetables (zucchini, cherry tomatoes and shallots) with a basil leaf.
      Cream cheese & summer veggies crispy mini cups
    • Mac and cheese ball cut in half on a beige plate, with other balls.
      Incredible Mac and cheese balls

    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

    Reader Interactions

    Répondre Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

    More about me →

    My favorite recipes

    • Katsudon (breaded chicken fillets with a soy sauce omelet and rice) in a bowl, with fresh cilantro and chopsticks.
      Chicken Katsudon (Japanese chicken cutlet rice bowl)
    • Classic Chouquettes (French sugar puffs)
    • Slice of chocolate fondant, gooey and fudgy.
      Perfect French chocolate fondant (easy recipe)

    The last gems

    • Soft, homemade French layered chocolate and vanilla sponge cake on a wooden board.
      French layered vanilla and chocolate sponge cake
    • Leek tarte tatin on a plate with burrata stuffed with pistachio pesto and Parma ham.
      French leek tart tatin
    • Several chocolate M&Ms shortbread biscuits on a gray work surface.
      M&Ms shortbread biscuits
    • Three slices of brownie stacked on top of each other.
      Best healthy avocado brownie

    The last Eco Tips

    • Garlic, human rights and hygiene
    • The cocoa drama

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • General Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Contact

    • Contact

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2022 - 2024 Marie Food Tips

    • Français (French)
    • English

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required