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Provençal Black Olive Tapenade with Capers, Garlic and Thyme
The savory essence of Mediterranean France: rich spread of pitted black olives ground with brine-cured capers, garlic, lemon juice, and extra virgin olive oil.
Prep
10 min
Cook
0 min
Total
10 min
Ingredients
6servings
- Pitted Kalamata or black olives250 g
- Capers rinsed and drained2 tbsp
- Small garlic clove1 clove
- Extra virgin olive oil3 tbsp
- Fresh lemon juice1 tbsp
- Fresh thyme leaves0.5 tsp
Preparation Steps
1
Place black olives, rinsed capers, garlic, and thyme into a food processor or mortar.
2 min timer
2
Pulse ingredients in short bursts to achieve a rustic, textured spread rather than a purée.
1 min timer
3
Drizzle in olive oil and lemon juice, pulsing gently until glossy and well combined.
1 min timer
4
Spoon into a ceramic crock and serve alongside crusty French baguette or fresh vegetables.
1 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
