When Alex and Joann told us about their oh-so-perfect summer lunch in Provence, we were green with envy and we were totally in love with the sound of that tapenade.
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.
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!
Classic Olive Tapenade Recipe
- 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
- 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.