Tapenade noire

Name: Tapenade noire
Total time: 10 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 500 g (1 lb 2 oz) Nyons black olives (pitted); 100 g (3½ oz) anchovy fillets in olive oil; 3 tbsp salt-packed capers; 5 garlic cloves; 100 ml (⅓ cup + 1 tbsp) extra-virgin olive oil from Provence; 1 tbsp cognac (optional); 1 lemon (juice); 3 sprigs of fresh thyme; 1 bunch of fresh basil; 1 baguette for serving; 1 tsp freshly ground pepper

Provençal black olive tapenade

⏱ 10 minServes 6Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)Nyons black olivespitted
100 g (3½ oz)anchovy fillets in olive oil
3 tbspsalt-packed capers
5 clovesgarlic
100 ml (½ cup)extra-virgin olive oil from Provence
1 tbspCognacoptional
1lemonjuice
3 sprigsfresh thyme
1bunch of fresh basil
1baguettefor serving
1 tspfreshly ground pepper

500 g (18 oz) Nyons black olives pitted
100 g (3½ oz) anchovy fillets in olive oil
3 tbsp salt-packed capers
5 cloves garlic
100 ml (½ cup) extra-virgin olive oil from Provence
1 tbsp Cognac optional
1 lemon juice
3 sprigs fresh thyme
1 bunch of fresh basil
1 baguette for serving
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 powerful food processor

03 — Method

Tapenade is a signature dish of PROVENCE in the south of France, with the intense flavor of AOP Nyons olives and local olive oil.
NOTE on olives: use AOP Nyons black olives for REAL tapenade. Industrial black olives oxidized with iron sulfate won't do and ruin the flavor.
Pit the 500 g (1 lb 2 oz) olives if they aren't already.
Rinse the 3 tbsp salt-packed capers well under cold water and pat dry. Drain the 100 g (3½ oz) anchovies, keeping 1 tbsp of their oil for the tapenade.
Remove the green germ from the 5 garlic cloves to avoid bitterness. Strip the leaves from the 3 fresh thyme sprigs.
In a powerful food processor, combine the pitted olives, anchovies, rinsed capers, garlic, thyme leaves, fresh basil, cognac (optional), lemon juice and freshly ground pepper. Blend 1 minute.
With the machine running, pour in the olive oil IN A THIN STREAM to emulsify the tapenade into a creamy paste.
Don't salt the tapenade (the olives, anchovies and capers are salty enough). Adjust the pepper to taste. Serve in a small dish with toasted baguette slices.