Provençal tapenade — the classic French sauce with black olives, capers and anchovies

Tapenade is one of the most famous sauces of France’s Provençal cuisine, born in the city of Marseille. As described in the Wikipedia encyclopedia of Mediterranean cuisine, its name comes from the Provençal word “tapeno” — capers — one of its main ingredients.

Ingredients (for about 1 small jar, 8–10 servings as an appetizer):
– 200 g pitted black olives (Kalamata type or Provençal olives)
– 2 tablespoons capers, well drained
– 4–5 anchovy fillets in oil, drained
– 1 garlic clove
– 1 tablespoon fresh lemon juice
– 80 ml extra virgin olive oil
– 1 teaspoon dried thyme leaves (optional)
– Freshly ground black pepper, to taste

Preparation:
1. Rinse the capers under cold water to remove excess salt and drain them well.
2. Place the black olives, capers, anchovy fillets and the garlic clove in a blender or food processor.
3. Blend in short pulses until a thick paste forms, not completely smooth — traditional tapenade keeps a slightly grainy texture.
4. Add the lemon juice and thyme; season with black pepper.
5. While the blender runs, pour in the olive oil in a thin stream until the sauce binds and becomes creamy.
6. Taste and adjust the salt only if needed (the anchovies and capers are salty themselves).

Preparation time: 15 minutes (no cooking). Servings: 8–10 as an appetizer.

Serving tip: Serve tapenade on slices of toasted bread (crostini), alongside soft cheeses, or use it as a filling for Mediterranean sandwiches. It keeps in the refrigerator for up to a week, covered with a thin layer of olive oil.