📍 Where this dish comes from: Paris · The Seine
Discover the history of this region →
Discover the history of this region →
Provence’s iconic olive condiment in its most essential form — black Niçoise olives, capers, anchovies, and thyme blended with the finest olive oil into a deeply savory, intensely flavorful paste that captures the entire Mediterranean in a jar. Perfect as a spread, sauce, or marinade, tapenade is a keto pantry essential.
What You’ll Need
Servings: 12 servings
Calories: 120kcal
Ingredients
- 300 g Niçoise black olives pitted
- 60 g capers (well drained)
- 6 anchovy fillets in oil
- 2 garlic cloves
- 1 tsp fresh thyme leaves
- 1 tbsp lemon juice
- 6 tbsp best extra-virgin olive oil
- Black pepper
Instructions
- Drain olives and capers thoroughly. Pat dry.
- In a food processor: pulse olives, capers, anchovies, garlic, and thyme briefly.
- Add lemon juice. With machine running, drizzle in olive oil.
- Pulse to a rough, textured paste — not a smooth purée.
- Taste and adjust: more anchovy for saltiness, more lemon for brightness.
- Transfer to a jar, cover with a layer of olive oil. Store refrigerated up to 2 weeks.
- Serve at room temperature with crudités, meats, or spread on keto crackers.
Nutrition
Serving: 1serving | Calories: 120kcal | Protein: 2g | Fat: 11g | Fiber: 1g
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Health Benefits
- Niçoise olives are a good source of hydroxytyrosol, an antioxidant compound studied for its properties.
- Capers are a good source of quercetin, a flavonoid studied for its antioxidant and anti-inflammatory properties.
- Anchovy fillets add omega-3 EPA and DHA plus calcium to an already nutritionally dense condiment.