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.
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.
- 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.
