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A classic Mediterranean tapenade from southern France, this rich olive paste combines Kalamata and green olives with capers, garlic, and anchovy for a savory, umami-packed spread. Perfect as an appetizer with crusty bread, crackers, or fresh vegetables.
Prep
15 min
Total
15 min
Servings
6 srv
Difficulty
Easy
Calories
185 kcal
For 6 serving(s)
Per serving
Pit the Kalamata and green olives, removing any remaining pits carefully
Rinse the capers under cold water to remove excess salt, then pat dry with paper towels
Mince the garlic clove finely and chop the anchovy fillets into small pieces
Add olives, capers, garlic, anchovy, and lemon juice to a food processor
Pulse until the mixture reaches a coarse paste consistency, about 15-20 pulses
With the processor running, slowly drizzle in olive oil until you achieve desired texture
Stir in the fresh parsley and thyme, mixing gently by hand
Taste and adjust seasoning with sea salt and black pepper as needed, then transfer to a serving bowl
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