📍 Where this dish comes from: Nice · Promenade des Anglais
Discover the history of this region →
Discover the history of this region →
Provence on a plate — a bold, earthy black olive tapenade deeply perfumed with capers, anchovies, and thyme, presented as a centerpiece dip surrounded by an abundant crudités platter of seasonal vegetables. This is the Provençal answer to hummus, naturally keto, and more complex than any dip has a right to be.
What You’ll Need
Servings: 8 servings
Calories: 180kcal
Ingredients
- 300 g Niçoise black olives pitted; tapenade
- 4 tbsp capers tapenade
- 6 anchovy fillets tapenade
- 2 garlic cloves tapenade
- 1 tsp fresh thyme leaves tapenade
- 1 tbsp lemon juice tapenade
- 4 tbsp extra-virgin olive oil tapenade
- Black pepper tapenade
- radishes, celery sticks, cucumber batons, fennel slices, endive leaves, broccoli florets, cherry tomatoes, bell pepper strips, asparagus tips, cauliflower florets crudités
Instructions
- Drain olives and capers well. Pat dry with paper towel.
- Place olives, capers, anchovy fillets, garlic, and thyme in a food processor.
- Pulse until roughly chopped — do not over-process.
- Add lemon juice and pulse again. With the motor running, drizzle in olive oil until combined.
- Taste and adjust: add more anchovy for salt, more lemon for brightness, more oil for smoothness.
- Transfer to a small serving bowl. Drizzle with a little extra olive oil.
- Arrange crudités around the tapenade on a large board. Serve at room temperature.
Nutrition
Serving: 1serving | Calories: 180kcal | Protein: 4g | Fat: 15g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Black olives contain oleuropein and hydroxytyrosol, antioxidant compounds studied for their properties.
- Anchovy fillets provide calcium, vitamin D, and omega-3s in a nutrient-dense, shelf-stable form.
- Capers are a good source of quercetin, a flavonoid studied for its anti-inflammatory properties.