Tapenade aux Oeufs Durs

Tapenade with Hard-Boiled Eggs

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

In the south, alongside the barrels of olives in brine, superb capers are often available. Buy whatever you can afford or carry and store them in their own brine in a lidded jar in the refrigerator. In Provence there is a particularly fine variety known as ‘non-pareil’ and, if possible, these are the best for tapenade, whose name comes from the Provençal tapena for caper. Tapenade is also very good served with bread alone.


  • 115 g(4 oz) black olives
  • 50 g( oz) anchovy fillets, brined or in oil
  • 4 tablespoons capers, drained
  • 55 g(2 oz) tuna fish
  • 1 lemon
  • about 100 ml( fl oz) olive or sunflower oil
  • hard-boiled eggs


Stone the olives and crush in a mortar. Gradually add the rinsed fillets of anchovy, the capers, tuna fish and the juice of half the lemon. Work all the ingredients together to make a fairly smooth paste. Or purée everything in a processor, but not too smoothly.

Slowly add the oil to the paste as when making mayonnaise. Check the flavour and add more lemon juice if required.

Spoon on to a serving dish and surround by sliced or quartered hard-boiled eggs.