Tapenade Provençale
A classic French olive and caper spread bursting with briny, herbaceous flavor. Ready in minutes, perfect for crudités, crackers, bread, or as a condiment.
- Total time
- 10 min
- Servings
- 4
- Calories
- 148
- Protein
- 1g
Ingredients
- 1.5 cups Kalamata olives, pitted
- 3 tablespoons Capers, drained
- 1 clove Garlic clove, minced
- 1 tablespoon Fresh lemon juice
- 3 tablespoons Olive oil
- ½ teaspoon Dried oregano
Instructions
- 1
Place the pitted kalamata olives in a food processor and pulse 8–10 times until the olives are broken into irregular chunks about the size of peas, with no powdery bits — do not over-process into paste.
- 2
Add the drained capers, minced garlic, and dried oregano to the processor and pulse 3–4 times until the capers are roughly chopped and evenly distributed throughout the olive mixture.
- 3
Pour in the fresh lemon juice and 3 tablespoons of olive oil, then pulse 2–3 times until the texture resembles coarse, chunky jam with visible olive pieces still intact.
- 4
Taste the tapenade and stir in additional salt or pepper if needed — remember capers and olives are salty, so taste before seasoning.
- 5
Transfer the tapenade to a serving bowl or jar and let it rest at room temperature for at least 5 minutes to allow flavors to blend before serving.
Tools you’ll need
- food processor
- cutting board
- chef's knife
- small bowl or serving dish
- spoon or spatula for scraping
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