Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Tapenade Add to ...

Tapenade is an olive spread from Provence made with anchovies, capers and olive oil. It’s popular in the south of France as a topping on bread or potatoes, or, even used as a stuffing.

You want to start with good quality olives, typically black olives like Kalamata or Nicoise work well.

(If you have to pit them, just crush a bunch under a pot and the pit should burst out.)

You can make this with a mortar and pestle, do it in a food processor, or just do a rough chop of everything on a cutting board before adding the oil. It’s up to you how fine or how chunky you want it.


1 cup pitted olives

1 tbsp capers

1 anchovy

2 clove crushed garlic

1 tbsp lemon juice

2 to 3 tbsp olive oil


Place ingredients in mortar or food processor except the olive oil. Once everything is crushed/chopped start adding in the olive oil while you mix until you get a thickened paste.

The great thing about this recipe is that you can just eyeball the amount of ingredients to suit your own taste.

For added flavour, you can add herbs like thyme, rosemary or basil, finely chopped red onion or even add a bit of cognac or brandy.

Next story




Most popular videos »

More from The Globe and Mail

Most popular