Classic French Recipes | Tapenade

As the weather becomes more inviting through May – particularly in the sun-kissed South – thoughts turn to lazy lunches on a warm terrace with nothing but good friends and the sound of chirruping cicadas for company.
Such a scene is inevitably set off by a glass of rosé and a few hors d’oeuvres, and what better tantalising nibble to serve up to your guests en plein soleil than tapenade, a powerful taste sensation.

This intensely flavoured olive paste couldn’t be simpler to make, though you will need good quality ingredients to replicate the regional authenticity. It’s best served with either sliced bread or toasts, or with an array of crunchy crudités such as radishes and carrots or even hard-boiled eggs.

Incidentally, the dish gets its name from the Provençal word for capers, tapenas, and might also be billed as ‘caviar Niçois”.


To serve 8 as a starter


500g juicy black olives, preferably Provençal!
4 garlic cloves, crushed
8 anchovies, chopped finely
4 teaspoons capers
1 teaspoon black pepper
4 tablespoons of extra virgin olive oil (use the best you can afford)
1 teaspoon chopped fresh oregano (or thyme of you prefer)
sea salt (optional, to taste)



Pit the black olives, chop finely and put into a pestle and mortar. Then add the garlic, anchovies, pepper and capers before mashing to a fine paste. Of course you could also a food processor to blitz the mixture, but the traditional way is more satisfying!

Stir in the finely chopped oregano and sea salt to taste.

You can also add either lemon juice or a drop of Cognac for an alternative take on tapenade.

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Friday, May, 20th at 13.20 by Katharine Barrau