Black olive Tapenade

Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins

Hello foodies,

Happy New year 2021. I hope this will be a great year for you all. Wishing you a good health, lots of happyness and a lot of cooking and baking.

I ll start this year with an easy recipe. The black olive Tapenade. It is a classic from South of France. You all heard that olives and olive oil a great for us. A really good source of fat. Well this is a recipe that will let you create another type of dip for your grazing table. You can use is as a dip, but also as a spread on breads or as a topping cooking fish or meat. Whichever way you want to have it. People will love it

It is easy to make and can be kept for a long time.

Happy Tapenade everyone,

Bon appetit,




0/7 Ingredients
Adjust Servings


0/8 Instructions
  • Gather all your ingredients. For this recipe you can either use a food processor, blender, nutribullet or your knife and chop chop.
  • Put your pitted Kalamata olives in the food processor.
  • Add the parsley.
  • Add the anchovies, capers and garlic (French or Argentinian are the best).
  • Blend for 10 seconds.
  • Scrape down and add the oil.
  • Blend again until you have a pasty mixture. Scrap down at times it only takes 1 minutes with few burst of 15 seconds. taste and adjust the seasoning... generally the tapenade is a little salty due to the anchovies so try first and you may just need to add some pepper.
  • Serve your tapenade on a dish with crackers, grissini, turkish breads or just vegetables batons. Voila it is done in less than 10 minutes. Bon Appetit Frenchy


If you want a smooth tapenade keep Blending longer.

If you want a creamy dip, add some cream cheese.

you can keep the tapenade up to 4 weeks in a sealed container.