I am so excited to share this recipe with you today! It’s one that you could always have the ingredients for in your pantry and be ready to throw together in just a few minutes. Who doesn’t love a recipe that’s impressive yet fast to throw together?! And there’s something really elegant about a Provencal tapenade recipe. Makes ya feel fancy!
You all know how much I love salt, which I think is why I love a tapenade recipe – it really is quite salty! You want to serve this with plain baguette or butter crackers so that you don’t compete with the flavor (read: salt) of the tapenade.
Traditionally, a French tapenade recipe has anchovies. I don’t typically cook with anchovies, though sometimes it really does add depth to a sauce recipe. I did make this with the anchovies and without, and I’m not sold on using them. I think it’s okay without! So, if you aren’t feeling it, just leave them out. You can keep this super simple and just roll with olives, capers, lemon juice and olive oil. It is so elegant but also a little rustic. My favorite kind of recipe.
With such a simple recipe, it’s a great one to have stocked in your pantry to throw together for a last minute gathering or when you feel like your appetizers are a little light. I’m already planning to resurrect this tapenade for a spring picnic! Simple sandwiches, a salad and this tapenade? Maybe a bottle or two of champagne. Sounds like the perfect way to spend a day to me!
Provencal Olive Tapenade
- 7 oz pitted kalamata olives
- 2 tbsp capers drained and rinsed
- 3 anchovies in oil
- .5 lemon zested and juiced
- 1-2 tbsp olive oil enough to keep the olives moving in the processor
- 1 tsp dijon mustard optional
- salt & pepper to taste
- sliced baguette toasted or crackers, for serving
- Combine all ingredients in a food processor, pulse to combine to desired texture (I like to have some larger pieces)