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–+ servings

Tapenade Noire Olives

Provence's iconic olive condiment in its most essential form — black Niçoise olives, capers, anchovies, and thyme blended with the finest olive oil.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: French
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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