French tapenade — the traditional Provençal spread with black olives

Tapenade is the classic spread of Provence in southern France, prepared since Roman times with crushed olives. Today this aromatic cream is known worldwide as an accompaniment to toasted bread, cheeses and antipasti.

Ingredients

• 250 g pitted black olives
• 50 g capers, well rinsed
• 4–5 anchovy fillets in oil, drained
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• 80 ml extra virgin olive oil
• 1 teaspoon Dijon mustard (optional)
• Freshly ground black pepper, to taste

Preparation steps

1. Rinse the capers with cold water to remove excess salt and drain well.
2. Put the olives, capers, anchovies, garlic and lemon juice in a blender.
3. Blend until you get a thick, homogeneous mass; gradually add the olive oil in a thin stream while blending continuously.
4. Add the mustard (if using) and black pepper; taste and adjust the salt only if needed (the anchovies and capers are already salty).
5. Transfer to a glass jar, cover with a thin layer of olive oil and refrigerate at least 1 hour before serving so the flavors meld.

Serving

Served with toasted bread, croutons or as an accompaniment to cheeses and fresh vegetables.

Preparation time: 15 minutes (+1 hour resting in the refrigerator). Servings: 8–10.

Photo: Arnaud 25 / Wikimedia Commons (CC BY-SA 4.0)