Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Tapenade is a highly flavored purée from Provence, served with hard-boiled eggs, raw vegetables, or pasta.


  • ¾ cup/150 g pitted black olives
  • 5 cloves garlic, peeled


Put the olives, anchovy fillets, capers and garlic in a food processor. With the machine running, and using the pulse button, gradually add the olive oil to form a coarse or finely chopped mixture, as you prefer. Alternatively, pound the ingredients in a mortar and pestle, gradually working in the olive oil. Season to taste with pepper. Tapenade can be refrigerated, tightly covered, for