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Recipe · Provence
Tapenade verte aux herbes provençales
Green olive tapenade with Provençal herbs
⏱ 10 minServes 6Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)pitted green olives
5anchovy fillets in olive oil
3 tbspcapers in vinegar
3 clovesgarlic, crushed
150 ml (⅔ cup)extra-virgin olive oil
1bunch of fresh basil
1 tspfresh thyme leaves
1 tbsplemon juice
- 300 g (11 oz) pitted green olives
- 5 anchovy fillets in olive oil
- 3 tbsp capers in vinegar
- 3 cloves garlic, crushed
- 150 ml (⅔ cup) extra-virgin olive oil
- 1 bunch of fresh basil
- 1 tsp fresh thyme leaves
- 1 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the olives and capers well.
- Put the olives, anchovies, capers and crushed garlic in a food processor.
- Pulse for 30 seconds to a coarse paste.
- Drizzle in the extra-virgin olive oil with the machine running.
- Finely chop the basil and stir it into the tapenade with the thyme.
- Add the lemon juice.
- Adjust the seasoning and transfer to a glass jar. Keeps 1 week in the fridge.
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