Authentic Provençal Tapenade Recipe: Anchovies, Olives & Capers

La Tapenade Provençale

This classic Provençal condiment blends black olives, capers, anchovies, and tuna. The name derives from "tapeno," meaning caper. Its bold, aromatic flavor makes it a kitchen essential. While available at delis (including green olive versions), homemade tapenade shines with premium olives and extra virgin olive oil—elevating any dish with authentic Mediterranean taste.

Preparation: About 25 minutes. No cooking required.

Ingredients for two 250g jars:

300g pitted black olives, 3 garlic cloves, 100g anchovies in oil, 100g tuna flakes, 100g capers, fresh thyme, extra virgin olive oil, black pepper.

1. Pit and roughly chop the olives. Peel and mince the garlic. Drain the anchovies, pat dry, and chop finely. Drain the tuna flakes.
2. Combine in a blender (in batches if needed) and purée. For a coarser texture, use a mortar and pestle—a traditional method I prefer for better control over consistency.
3. Stir in 2-3 pinches of thyme, then drizzle in 10cl olive oil while mixing in one direction for emulsion.
4. Season with pepper (no salt needed due to anchovies and capers). Jar tightly and refrigerate or store in a cool cellar. Serve at room temperature for best flavor.

Pair tapenade with grilled meats, fish, or fresh pasta. Spread on garlicky grilled croutons, top deviled eggs, or create an elegant starter: croutons topped with tapenade and pancetta under the broiler, served with mesclun salad and vinaigrette.