How to Make Provencal Olive Tapenades

Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here.

The Provence Gourmet shares his recipe for two simple tapenades using green and black olives. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.

Image Credits: All photos were provided by and published with the permission of Provence Gourmet

Green and Black Olive Tapenades

Two easy recipes for tapenades -- one green and one black

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Course Appetizer

Cuisine French

Servings People

Equipment

1 Food Processor

Ingredients

250gr (8.8oz) Green Olives
250gr (8.8oz) Black Olives
4 Small Anchovy fillets
150gr (5.3oz) Canned White Tuna in water, drained
3 tsp Capers
1 bunch Fresh Basil washed
1 Garlic Clove
50gr (1.75oz) Pine nuts
50ml (1.66fl.oz) olive oil
1 loaf Fresh Baguette
Pepper to taste

Instructions

To Prepare Black Olive Tapenade

Remove the pits from your olives.
Taste one of the olives, if you find them too salty then soak in water for an hour. Drain the water and continue the the next steps.
In a food processor, add the anchovies, the olives, 75gr of tuna, 2 teaspoons of capers, 25ml of olive oil, handful worth of fresh basil, the garlic clove and pepper.
Mix the ingredients well. If your concoction does not mix well, add a little olive oil to smooth out the paste.
Slice and grill the baguette.
Spread the black olive tapenade on grilled slices of bread and serve on its own as an snack, with drinks, or with the seasoned lettuce topped with grilled sunflower seeds for a starter course.

To Prepare the Green Olive Tapenade

Remove the pits from your olives.
Taste one of the olives, if you find them too salty then soak in water for an hour. Drain the water and continue the the next steps.
In a food processor add the grilled pine seeds, the olives, 75gr of tuna, 1 teaspoon of capers, 25ml of olive oil, handful worth of fresh basil and pepper.
Pulse the ingredients in your food processor, if it does not mix well, add a little olive oil.
Spread the green olive tapenade on grilled slices of bread and serve on its own as an snack, with drinks, or with the seasoned lettuce topped with grilled sunflower seeds for a starter course.

Tried this recipe?Let us know how it was!

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Tags:Appetizer,Olives,Tapenade

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

How to Make Provencal Olive Tapenades