Green Olive Tapenade

4 servings

15 minutes

Olive tapenade is a classic French appetizer originating from sunny Provence. Its rich, savory flavor unfolds through a blend of salty olives, capers, garlic, and aromatic herbs. Dijon mustard and lemon juice add a subtle tanginess while olive oil softens the texture for a silky finish. Tapenade pairs perfectly with crispy baguette or ciabatta crostini, making it a highlight of aperitif evenings. It's not just a spread—it's an embodiment of Provençal culinary heritage with its fragrant streets and warm evenings. It can be used as a dip, sandwich spread, or even an accompaniment to fish and meat, making tapenade an essential part of French gastronomy.

Energy value per serving

• Calories: 170.9
• Proteins: 1.4g
• Fats: 16.8g
• Carbohydrates: 5.3g

Ingredients

• Pitted olives: 1 glass
• Capers: 1 tbsp
• Garlic: 1 clove
• Dijon mustard: 1 tbsp
• Lemon juice: 1 tbsp
• Olive oil: 2 tbsp
• Chopped parsley: 3 tbsp
• Dried thyme: 0.3 tsp
• Ground black pepper: to taste

Cooking steps

1. In a blender or food processor, make a puree of olives. Add capers, garlic, thyme, and Dijon mustard and puree. Add lemon juice and black pepper to taste. Mix with parsley.

   Required ingredients:

   • Pitted olives: 1 glass
   • Capers: 1 tablespoon
   • Garlic: 1 clove
   • Dijon mustard: 1 tablespoon
   • Lemon juice: 1 tablespoon
   • Ground black pepper:  to taste
   • Chopped parsley: 3 tablespoons
   • Dried thyme: 0.3 teaspoon

2. Serve with croutons - slice a French baguette or Italian ciabatta into pieces, arrange them in a single layer on a baking sheet, and place in an oven preheated to 240 degrees. Keep in the oven until slightly golden edges form.