Tapenade tastes like a summer afternoon to me. I first had it at a tiny market in Aix-en-Provence — warm baguette, a messy spoonful of olive spread, and bam, briny/garlicky heaven. Honestly, I still think about that bite.
What is it? Pretty much olives, capers, garlic — and a couple sneaky anchovies. That’s the whole squad. Salty (in a good way), a touch funky — the nice, grown-up kind — and somehow bigger than the ingredient list.
I just chuck everything in a bowl, add a small glug of olive oil, and mash with a fork. Mortar if I’m feeling fancy. Food processor works too, just don’t blitz it smooth; you want a little chunkiness. Black olives are classic, but if green is what you’ve got, go for it. A squeeze of lemon? Nice. Few thyme leaves if they’re around? Also nice.
Smear it on hot toast, shove a spoonful into a sandwich, or park a little dollop next to grilled fish or veggies. It’s got that scruffy-rustic vibe but still feels a bit chic, weirdly. Put a small bowl on the table and it all goes a little French. Grab more bread than you think you need — trust me, it disappears fast.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Combine ingredients
In a food processor, combine olives, capers, garlic, anchovies, and lemon juice.
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Process to paste
Pulse until coarsely chopped, then gradually add olive oil while blending until a smooth or slightly chunky paste forms, depending on your preference.
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Season
Taste and adjust with black pepper. The anchovies and capers already add saltiness, so salt is usually unnecessary.
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Serve
Transfer to a bowl and serve with crusty bread, crackers, or as a flavorful topping for roasted vegetables.
Note: Store in an airtight container in the fridge for up to a week. Serve with crusty bread or as a condiment for roasted vegetables.
Updated: August 30, 2025