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 recipeFull day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
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 Savoury Classic Pissaladière Tart
June 19, 2015
This is no ordinary onion tart. A pissaladière is almost an art form in Provence. The key is in the dough and slowly cooking the onions to the right texture. The Provence Gourmet shares his recipe for a classic street food from Nice. If you are interested in cooking classes and learning some traditional Provencal …
Three Dips Perfect for Summertime Entertaining
August 25, 2017
There is nothing like summer for easy, unfussy entertaining. These three dips – olive tapenade, a goat cheese version and a caviar of aubergine – are Mirabeau Wine adaptations of Provencal classics. Provence is often called a cold country with a hot sun because as soon as the sun’s down you will feel too cold to …
English Origins for a French Style Potted Salmon Recipe
August 24, 2017
A dish of potted salmon might sound a little more British than French, but David's idea was to create a pink-on-pink meal. The potted salmon appetizer led off the evening paired with a rosé from Mirabeau Wine. …
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