Tapenade

You probably think tapenade  is just an olive spread, but its name actually comes from a different key ingredient.

Tapenade comes from the Provençal region of France and is part of a much broader Mediterranean tradition of turning olives, capers, herbs, and olive oil into intensely savory spreads.

Now there are countless variations of tapenade made today, but the name actually translates back to the word “capers”, making it the key ingredient in a recipe that’s heavily focused around olives.

• Spread on toasted crostini, crackers, or other crispy bread

• Enjoy on a Mediterranean sandwich or wrap

• Spoon over grilled chicken or fish

• Toss with warm pasta

• Add to a cheese/charcuterie board

Ingredients

• 1 cup pitted Kalamata olives

• ½ cup green olives, pitted

• 1–2 cloves garlic

• 2 tbsp capers, drained

• 2 tbsp fresh parsley

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 3 tbsp extra-virgin olive oil

• ½ tsp dried oregano

• ¼ tsp freshly ground black pepper

• Optional: 2–3 anchovy fillets for a traditional, savory flavor

• Optional: pinch of red pepper flakes

No need to add salt, the olives and capers are salty enough.

Instructions

1. Add the olives, capers, garlic, parsley, lemon zest, oregano, and pepper to a food processor.

2. Pulse several times until finely chopped and ingredients are well incorporated.

3. Add the lemon juice and olive oil and pulse a few more times until thoroughly combined.

4. Taste and adjust—add more lemon for brightness, olive oil for richness, or red pepper flakes for heat.

Let it sit for 15–30 minutes before serving.