Tapenade Recipe
Sitting at a cafe in Uzès, with a local cat for company, eating tapenade smeared on a fresh baguette with a cool glass of wine, is one of the sweetest memories I have of my time in the picturesque Provincial town of Uzès.
After spending the morning wandering around market stalls taste testing local cheese, smoked sausage and buying bed linens for our home, I found a seat in the sun and ordered a snack of tapenade. I love olives, black more than green, and add them to my portion of salads and pasta dishes. Not everyone loves olives in my home, especially my husband, who gets physically unwell after eating them. So tapenade is one of my indulgent snacks when holidaying or travelling on my own - especially when in France!
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A local cat keeping me company while I eat tapenade with baguette in Uzès
Tapenade is typically made from black Kalamata olives, although you can use green Castelvetrano olives, which are added to anchovy fillets, garlic, lemon juice and olive oil. Tapenade is quick and easy to make and lasts for a few days if stored in a sterilised airtight jar in the refrigerator. Our recipe has a twist with fresh parsley as an option to sprinkle on top.
Sauvignon Blanc is a popular white wine to pair with tapenade because of its crisp acidity and vibrant flavours. These characteristics complement the briny and savoury notes of the tapenade and together with a fresh crusty baguette, it's seriously delicious!
Tapenade snack at Uzès
Tapenade Recipe
Ingredients
- 3 tablespoons capers
- 6 anchovy fillets
- 250g pitted black olives
- 1-2 garlic cloves (according to your taste)
- 1-2 tablespoons lemon juice (according to your taste)
- 3-4 tablespoons olive oil
- salt
- pepper
- fresh parsley (optional)
Method
- Place the capers, anchovy fillets and olives in a food processor or a bowl if you using a hand-held blender.
- Start with one clove of garlic, 1 tablespoon of lemon juice and 3 tablespoons of olive oil, and then process or blend.
- Depending on the balance of flavour and texture, add more garlic, lemon juice and olive oil according to your taste.
- Season to taste with salt, pepper and freshly chopped parsley (if you choose).
I hope eating your tapenade evokes sunny thoughts of the south of France, cute cafés and maybe friendly cats!
Love olives & want to make tapenade? Then pin this easy recipe
