The tapenade: more than an olive pâté! – Italian Cuisine

The tapenade: more than an olive pâté!

A Provencal sauce, excellent as a condiment for pasta, to accompany meats, vegetables and cheeses, but also on bruschetta and canapés

If we say France, what comes to your mind? Certainly Paris with the Eiffel Tower, but also the endless expanses of lavender fields that characterize the region of Provence. That's right from there, comes one of the tastiest sauces there is: the tapenade, a compound based on olives, capers and anchovies, to accompany second courses with meat, vegetables and cheeses, but also to be used as a sauce on pasta or to be spread on canapes or bruschetta.
In our gallery, you will find some curiosity on the tapenade, while below you can read the traditional recipe and some of its variations.

The tapenade recipe


To get about half a kg of product, get:

250 g of pitted black olives
50 g of pickled capers
20 g of anchovies in oil
extra virgin olive oil


First, rinse capers and anchovies under running water to desalinate them, then dry them with kitchen paper. Get a mortar, put all the ingredients in it and work them with the pestle, until they are reduced to a mush. Add the oil little by little, in order to thicken it and make it creamy. If you don't have a mortar, you can chop all the ingredients, finely cutting them with a knife.

The variations of the tapenade

There are those who add lemon juice to the tapenade, to give that sour note; those who, instead, season it with aromatic herbs in season; those who still flavor it with wine: in short, you can indulge your imagination. But the first version to try is always the original to taste it in all its goodness.

How to keep the tapenade

The tapenade can be kept in the fridge in a glass jar, covered with plenty of extra virgin olive oil to the brim, at least for about ten days.

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