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Provençal black olive tapenade

Provençal black olive tapenade

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A Provençal-style olive spread: black olives, anchovies, capers, and garlic, bound together with olive oil, and seasoned with a splash of rum, to be sprea…

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Recipe from Brunodesacacias, TouzaxA, Orthogaffe and 25 other contributors, adapted by Recette de cuisine ·

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Tapenade is a Provençal and Nice-based preparation made with ground olives, anchovies, and capers, from which it gets its name. It can be spread on bread or served as an accompaniment to vegetable sticks.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Resting30 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodPreparation for pestle
  • Estimated cost$4.50 $0.56 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

8 people
  • $1.69
  • $0.19
  • $0.09
  • $0.53
  • $1.18
  • $0.29
  • $0.53

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Soak the olives in warm water for about half an hour to reduce their salty taste.
  2. Rinse the anchovies under a stream of cold water. ≈ 2 min
  3. Chop or mince the capers, olives, anchovies, garlic, bay leaf, and herbs. ≈ 8 min
  4. Gradually add the olive oil, mixing until the mixture is well combined. ≈ 3 min
  5. Add the pepper and the rum. ≈ 2 min
  6. Store the tapenade in a jar covered with a thin layer of olive oil. ≈ 3 min

The bill

Provençal black olive tapenade

  • 200 g of black olives$1.69
  • 2 tablespoons of capers$0.19
  • 1 clove of garlic$0.09
  • A pinch of Herbes de Provence (thyme, rosemary, marjoram, or oregano)$0.53
  • 10 cl of olive oil$1.18
  • 1 tablespoon of dark or amber rum$0.29
  • pepper$0.53

Total$4.50

that's $0.56 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 200 g of black olives
  • 6 anchovy fillets
  • 2 tablespoons of capers
  • 1 clove of garlic
  • 2 bay leaves, crushed
  • A pinch of Herbes de Provence (thyme, rosemary, marjoram, or oregano)
  • 10 cl of olive oil
  • 1 tablespoon of dark or amber rum
  • pepper

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