Authentic Black Olive Tapenade and Tartar Sauce: Provençal Recipes with Capers

• Tapenade:
  • 250 g Nice or black olives
  • 1 anchovy fillet
  • 10 g capers
  • 1 lemon (juice)
  • 80 ml olive oil
  • Salt and ground pepper
  • 1 clove garlic (optional)
• Tartar Sauce:
  • 2 hard-boiled egg yolks
  • 2 tablespoons strong mustard
  • 250 to 500 ml olive oil
  • 1/2 or 1 tbsp squeezed lemon juice or white vinegar
  • 1 teaspoon water
  • Finely chopped chives
  • Finely chopped shallot
  • 6 small pickles, finely chopped
  • 2 teaspoons finely chopped capers
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon chopped fresh tarragon
  • Salt and ground pepper

The caper plant thrives across the Mediterranean basin. Capers are the prized unopened flower buds, with the smallest varieties—non-pareilles, surfines, fines, semi-fines, and capucines—being the most esteemed. Preserved in vinegar to preserve their aroma, capers are a cornerstone of southern Mediterranean cuisine, starring in "Grenoble-style" garnishes, remoulade, and tapenade (the Provençal term for capers).

With their salty, slightly bitter profile and tangy acidity, capers shine in salads, elevate main courses, and pair beautifully with smoked salmon garnished with onion rings. Sold mainly in jars of brine or vinegar (though sometimes in salt), they’re graded by size: non-pareilles (5/7 mm), capucines (8/9 mm), fines (11/12 mm), and gros-gruesas (13/14 mm). Smaller capers offer the most delicate, fragrant flavor and command premium prices.

Here are two classic, aromatic recipes showcasing capers’ magic. As a culinary expert rooted in Provençal traditions, I’ve refined these for authentic taste and ease.

Black Olive Tapenade
A Provence staple, perfect on bread, tossed with pasta, or atop chicken and pork.

1. Place all ingredients except salt and olive oil in a food processor.
2. Process until well blended.
3. Drizzle in olive oil to achieve a thick, spreadable consistency. Taste and season with salt if needed.

Tartar Sauce
Ideal for fish, asparagus, and more.

1. Peel hard-boiled eggs; sieve or mash yolks finely.
2. In a bowl, whisk yolks with mustard, 1 tsp lemon juice or vinegar, and 1 tsp water.
3. Slowly drizzle in oil while whisking vigorously for a creamy mayonnaise-like texture.
4. Fold in gherkins, capers, parsley, tarragon, and remaining lemon juice. Season to taste.