This mediterranean black olive tapenade is a delicious sandwich spread and also a healthy dipping sauce if you like! It’s a very popular dip in France as well.
Do you like olives?
And what about black olives?
Green & Black Olives
Sure, they taste a little different than the green ones.
You gotta like them, I agree. I’ve learned to appreciate them over the years. Earlier on when I was younger, I really didn’t like them at all. Because black olives can sometimes be quite bitter, especially the wrinkled ones.
I learned to eat them while traveling. Sometimes the black olives in my supermarket (especially the sliced ones) are so bland. However there’s this vendor at the Saturday farmers market who sells bunches of different olives.
Excellent quality!
Have you ever made an olive tapenade before?
Tapenade
This black olive tapenade is a very popular dip or spread in France.
I especially reminds me of the Provence area along the Mediterranean Sea because it’s often served with some bread (instead of butter) as an appetizer when you go to restaurants there.
if you want to give this black olive tapenade an extra fresh touch, then add a couple of capers to the tapenade.
Easy Black Olive Tapenade with Anchovies
This is a very quick and easy recipe.
Because it only takes literally like a couple of minutes to blend all of the ingredients into a smooth paste. I spread it on my lunch sandwich this time. But you can also use this black olive tapenade as a dipping sauce with extra olive oil for bread sticks or raw vegetable sticks.
I’ve also used this tapenade as a meat rub for red meat, added it to spaghetti sauce and stuffed a roulade with it.
Do you love the combination of black olives and anchovies?
Then also check out another French classic recipe: my pissaladiere onion pizza with caramelised onions, salted anchovies and black olives!
Enjoy!
Easy Black Olive Tapenade with Anchovies Recipe
This mediterranean black olive tapenade is a delicious sandwich spread or healthy dipping sauce! It's also a very popular dip in France!
- 5,5 oz black olives (155 g), pitted
- 4 canned anchovy fillets in oil or 1 tsp anchovy paste
- 4 tbsp olive oil
- pepper
- salt
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Add the black pitted olives to a clean blender.
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Blend the olives until they are finely chopped and then also add the salted anchovies (or anchovy paste).
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Blend the tapenade again. Then add the olive oil and season the tapenade with a pinch of a pepper and salt to taste.
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Pulse again for about 20 seconds until you end up a very fine and almost smooth but still chunky mixture.
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Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the black olive tapenade in a clean bowl and serve with crackers or grilled bread.
