If you've ever tried tapenade and loved it, today I’m bringing you a twist on this olive pâté that’s quick to make and absolutely finger-licking good. It’s traditionally made with black olives, though green olive versions exist too — but they’re rarely mixed. This homemade tapenade uses both types of olives, and you’ll see how perfectly they go together.
This olive pâté is deeply Mediterranean and typical of Provence. Although some sources credit its invention to chef Meyner of the restaurant "La Maison Dorée" in Marseille in 1880, olive pastes were known long before that.
Purists say tapenade should be made by hand, pounding olives with anchovies, capers and olive oil in a mortar, to keep the texture slightly coarse so you can feel the bits. But don’t worry — you can make it in a food processor; just adjust the texture to your liking, whether coarse or smooth. Once you’ve placed all the ingredients in the bowl of the KitchenAid P2 food processor, it will only take 2 or 3 minutes to prepare.
Once ready, you can store it in an airtight or vacuum-sealed jar. It will last several days in the fridge — though I’m sure it won’t make it that long once you bring it to the table. This homemade tapenade is a delicious and speedy option, perfect for serving as an appetiser or as a topping for other dishes. Spread over a freshly cooked steak or served with grilled vegetables — it’s divine!
Ingredients
- 120 g pitted green olives
- 90 g pitted black olives
- 50 g roasted red pepper (or bell pepper or piquillo pepper)
- Juice of 1/4 lemon
- 1 garlic clove
- 5 g parsley
- 60 ml extra virgin olive oil (EVOO)
- Homemade bread and EVOO to serve
Preparation
- Place the olives in the bowl of the KitchenAid P2 food processor. Add the roasted pepper, lemon juice, parsley and the 60 ml of EVOO.
- Close the lid, set to speed 2 and pulse 15–20 times until you reach the desired texture.
- Lightly brush the bread slices with oil and toast to your liking.
- Spoon the tapenade into a bowl or ramekin and serve with the toasted bread.
Suggestions
- As you’ve seen, this recipe is very adaptable — this version doesn’t include anchovies or capers, but you can add them if you like.
- To give it a more aromatic touch, you can add some rosemary, oregano or thyme. Or replace the lemon juice with lime juice for an interesting twist.
- You can make endless variations. This is a spread that’s always welcome and keeps really well in the fridge, whether in vacuum-sealed jars or airtight containers.
