Tapenade

Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges.

I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way.

What You’ll Need To Make Tapenade

• Extra-Virgin Olive Oil: Provides a rich, fruity base and smooth, spreadable texture.
• Garlic: Gently cooked to mellow its sharpness, it adds a warm, savory depth to the tapenade.
• Fresh Basil Leaves: Add herby freshness that balances the salty components.
• Castelvetrano Olives: Known for their mild, buttery flavor, they form the base of the tapenade and give it a pretty green hue. These olives can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. To pit, press each olive gently with the flat side of a knife until it splits, then remove the pit.
• Capers: Add a briny, tangy punch that gives the tapenade its unmistakable Mediterranean vibe.
• Anchovy Paste: Offers umami richness and a salty flavor without tasting fishy.
• Lemon Zest And Juice: Brighten the tapenade with citrusy flavor and a touch of acidity to balance the richness.
• Jump to the printable recipe for precise measurements

Step 1: Cook the garlic and flavor the oil. In a small saucepan, heat the oil over low heat. Add the garlic and cook gently until it’s softened and just starting to turn golden, 7 to 10 minutes. Don’t let it brown. Use a slotted spoon to transfer the garlic to a food processor fitted with the metal blade, then pour the oil into a bowl and let it cool until just warm. (If the oil is too hot, it can cook the basil and other ingredients when blended, which can mute their bright color and flavor.)

Step 2: Blend the tapenade. To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of black pepper. Pulse, scraping down the sides as needed, until everything is evenly minced. You’re aiming for a coarse, spreadable texture—not a purée. Add the warm oil and pulse again until combined and slightly emulsified. Taste and adjust with salt and more pepper if needed.

Step 3: Serve. Transfer the tapenade to a serving bowl and enjoy. It will keep well in the fridge for up to 5 days, or you can freeze it for longer storage.