When friends Alex and Joann returned from their summer trip to Provence, they raved about a lunch that included a rich, flavorful tapenade. Hearing about it left us inspired—and a little envious! So, we set out to recreate our own version. This classic tapenade recipe is bold, briny, and simple to make, perfect for anyone who loves olives.
So, we set out to make our own. Look, it’s not hard at all but there are so many version of it that it’s hard to know how you should make your tapenade. We’re big olive lovers so we like it with bold flavor and a little inky, dark flavor.
Why You’ll Love This Recipe
Tapenade is a versatile spread that can elevate any snack or meal. Whether you’re hosting a dinner party or looking for a quick snack, this tapenade is your go-to recipe. It’s made with kalamata olives, capers, fresh thyme, and a touch of Cognac for depth. This is a taste of Provence, no matter where you are!
Here we kept the Classic Olive Tapenade recipe simple with garlic, lemon, olives, and lots of olive oil and thyme. It’s a dream paired with goat cheese on a crusty baguette but, deliciousness aside, we’re still jealous of the girls’ trip to Provence!
Why You’ll Like This Recipe
Here’s why this classic tapenade recipe will become a favorite:
- Quick and Easy: With just a few ingredients and a food processor, you can have it ready in minutes.
- Bold Flavors: The combination of salty olives, capers, and anchovy, with the brightness of lemon and thyme, creates a bold, savory spread.
- Versatile: Use it as a spread, dip, or add it to dishes like pasta or roasted vegetables for extra flavor.
- Customizable: You can adjust the consistency and flavors to your liking, making it as smooth or chunky as you prefer.
Ingredients To Make This Recipe
To make this classic tapenade recipe, you’ll need:
- Kalamata or Niçoise Olives: These provide the base of the tapenade with their rich, briny flavor.
- Capers: Add a tangy bite that balances the richness of the olives.
- Fresh Thyme: Infuses the tapenade with earthy, herbal notes.
- Cognac or Armagnac: A splash of this liquor deepens the flavor, giving it a slight complexity.
- Garlic: Adds a punch of flavor and warmth.
- Anchovy Fillet: Adds a subtle umami and enhances the overall depth of the tapenade.
- Lemon Juice: Brightens the dish and cuts through the richness.
- Extra Virgin Olive Oil: Binds the ingredients together, giving the tapenade a luxurious texture.
How To Make This Recipe
Make the Tapenade:
In a food processor, combine the olives, capers, anchovy, garlic, and thyme. Pulse until the mixture forms a rough purée.Add the Liquids:
Add lemon juice, then with the motor running, slowly drizzle in the olive oil until it reaches your desired consistency—smooth but with some texture.Adjust the Seasoning:
Taste and add more lemon juice, black pepper, or capers to suit your palate.
Variations On This Recipe
While this classic tapenade recipe is perfect as is, there are a few ways to customize it:
- Add Sun-Dried Tomatoes: For a slightly sweeter, tangier version, toss in a few sun-dried tomatoes.
- Switch Up the Herbs: Replace thyme with rosemary or basil for a different flavor profile.
- Make It Vegan: Leave out the anchovy for a vegan-friendly version.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
What To Serve This With
This classic tapenade recipe is incredibly versatile and pairs well with a variety of dishes:
- Crusty Baguette: Spread it on slices of toasted baguette for a simple yet flavorful appetizer.
- Goat Cheese: Pair with creamy goat cheese for a perfect balance of textures and flavors.
- Grilled Meats or Fish: Use it as a condiment to complement grilled chicken, lamb, or fish.
- Pasta: Toss it with pasta for a quick, flavorful meal.
- Roasted Vegetables: Add a spoonful to roasted veggies for extra depth.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
More Recipes Using Olives
Feeling inspired to make even more olive recipes? Here are a few of our readers’ favorites:
Classic Olive Tapenade Recipe
Ingredients
- 1 1/2 cups kalamata olives or Niçoise (pitted)
- 2 tablespoons capers rinsed if salted packed
- 2 teaspoon fresh thyme leaves
- 2 teaspoons Cognac or Armagnac
- 1 garlic clove roughly chopped
- 1 anchovy fillet rinsed if salted packed
- Juice of 1/2 lemon
- 3 tablespoons extra-virgin olive oil
Instructions
- Make The Tapenade: Place olives, capers, anchovies, garlic and thyme in a food processor, and pulse until it's a rough purée. Add the lemon juice and, with the motor still running, add the oil. Pulse until it's the consistency you like (we like it pretty smooth but with still a bit of texture). Taste and add more lemon, pepper, or capers, if desired.
