How to Make Provencal Olive Tapenades
Appetizer · Provencal Recipes · TasteLate 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 join 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
Equipment
Ingredients
- 8-10 oz green olives
- 8-10 oz black olives
- 4 small anchovy fillets
- 1 can white tuna in water, drained
- 3 tsp capers
- 1 bunch fresh basil washed
- 1 garlic clove
- 1 3/4 oz pine nuts
- 1 1/3 oz olive oil
- 1 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, olives, half a can of tuna, 2 teaspoons of capers, pine nuts, 25ml of olive oil, a handful of fresh basil, a 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 as a 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, half a can of tuna, 1 teaspoon of capers, 25ml of olive oil, a handful 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 a 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!
Additional Olive Recipes:
Watermelon Gazpacho with Olive Tapenade and Goat Cheese toasts
A recipe for a hot weather gazpacho and savoury bites that pair perfectly with rosé wine.
Check out this recipe
Fougasse with Olives and Cherry Tomatoes
The combination of sweet cherry tomatoes and tangy black olives make this focaccia-style bread a stunning addition to any meal. You can even enjoy it on its own with some olive oil or accompanying some soup for a well-rounded and delicious meal.
Check out this recipe
Sea Bass with Olives and Cherry Tomatoes
Easy fish dinner with all the wonderful flavours of the Mediterranean.
Check out this recipe
Fougasse with Tomatoes, Olives, and Peppers
This fougasse is rich and savory, almost a meal in and of itself. Pair with a more structured, but dry rosé for a perfect aperitif.
Check out this recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Coach Rebecca Ronane Shares her Perfectly ProvenceNext Post
A Day in MarseilleRelated Provence Articles
Provencal Artichokes Stuffed with Goat Cheese and Tapenade
June 18, 2018
Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into "Provence in a bite" to be enjoyed with some chilled rosé.…
How to Brine your own Olives, Alpilles Style
March 7, 2018
The Olive Culture of Les Alpilles One of the ladies on our street gave Robin this as a gift when he came to the rescue and changed her gas bottle. She even put the olive branch on. It was so delicious I could have drunk the stuff, I practically did… I was in the village …
Quick Appetizer Zucchini Tart
February 8, 2016
This recipe I call "Jacques Zucchini Tart." It is the perfect appetizer - think chilled rosé with a savoury, lightly salted snack that takes about 30 minutes to pull together. Your guests will be impressed …
Rustic Vegetable Tarte from At Home in Provence
November 17, 2025
At Home in Provence by Jeany Cronk is a beautifully curated cookbook blending personal stories and cultural insights that capture her family’s journey from London to Provence to create a life around winemaking. Rich with photographs and local charm, it’s an inspiring read for anyone drawn to Provençal living. The recipes in the book focus …
No Comment