Black olive tapenade
Nutrition per serving
Provençal tapenade: black olives, capers, garlic and olive oil blended into an intense paste. Fragrant and Mediterranean, it is spread on toasted bread or served with raw vegetables as a nibble.
Preparation: 10 min | Cooking: 0 min | Servings: 6 | Difficulty: Very easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 126 kcal · 1 g protein · 2 g carbohydrate · 13 g fat
Ingredients
- 200 g of pitted black olives
- 2 tbsp of capers
- 2 anchovy fillets (optional)
- 1 clove of garlic
- 3 tbsp of olive oil
- thyme
Method
- Put the olives, capers, garlic and anchovies in a blender.
- Blend while drizzling in the olive oil.
- Keep a slightly coarse texture.
- Season with thyme and chill.
Nutritional benefits
Black olives and olive oil are rich in monounsaturated fats, which are good for the heart, and in antioxidants, and they are hallmarks of the Mediterranean diet. Very low in carbohydrate, tapenade is a tasty nibble to enjoy in moderation (it is high in salt) with raw vegetables or wholemeal bread.
Variations and substitutions
- With green olives (green tapenade).
- Without anchovies for a vegan version.
- With basil or chilli.
- As a sauce for fish or pasta.
Storage and making ahead
Keeps for 1 week in the fridge, covered with a thin layer of olive oil.
💡 Good to know
Keep a slightly coarse texture rather than a smooth purée: the tapenade has more character and spreads better.
Also read
Discover more vegetarian recipes · vegan recipes · gluten-free recipes · dairy-free recipes · keto & low-carb recipes.
The foods in this recipe: black olives · capers · anchovies · garlic · olive oil.
You might also like these recipes: Homemade guacamole · Spinach, boiled egg and avocado salad · Homemade ratatouille.
