French cuisine is famous for turning simple ingredients into unforgettable dishes. Tapenade is one of the best examples. This rich olive spread has been enjoyed in Provence for centuries and is often called “poor man’s caviar” because of its bold flavor and texture.
The name tapenade comes from the Provençal word tapéno, meaning “capers.” Surprisingly, though, olives are the star of the recipe. Blended with anchovies, capers, garlic, and olive oil, they create a savory spread that’s perfect for almost any occasion.
Best of all, tapenade takes only a few minutes to make. AdmiGram.com shares a classic Provençal recipe you can serve with toasted bread, crackers, or fresh vegetables.
Tapenade – The “Poor Man’s Caviar”
© Colette Leclair
Ingredients:
- 10 oz (280 g) pitted black olives
- 4–6 anchovy fillets (or about 1 oz / 30 g)
- 1 tbsp capers
- 2 garlic cloves
- ½ tsp Dijon mustard
- 1 tbsp olive oil
- A few sprigs of fresh parsley
- Salt and black pepper, to taste
Directions:
Traditional Provençal cooks rarely measure ingredients exactly, so don’t worry about making everything perfect.
Add the olives, anchovies, capers, garlic, and parsley to a food processor or blender. Pulse until the mixture becomes a coarse paste.
Add the mustard and olive oil, then blend again just until combined. The spread should stay slightly chunky rather than perfectly smooth — that texture is part of what makes great tapenade.
Taste before seasoning. Since olives, anchovies, and capers are already salty, you may not need to add any extra salt. Finish with freshly ground black pepper if desired.
Serve immediately, or refrigerate for a few hours so the flavors can develop. Before serving, let it sit at room temperature for about 15–20 minutes.
Tapenade keeps well in the refrigerator for up to 2 weeks. Enjoy it with toasted baguette slices, crackers, cucumber slices, celery sticks, radishes, roasted potatoes, or as a spread for sandwiches.
image on top: Colette Leclair
