Black Olive Tapenade is traditionally a specialty from Provence, France and is generally served as an hors d’œuvre, on baguette croutons. This is my take on a simple but wonderfully tasty and versatile french classic. I have made my version of Zesty Black Olive Tapenade, vegan and vegetarian friendly and added a lemony touch which I love. At the base of the recipe you can find some serving suggestions for the tapenade and a link to my other version, Nutty Green Olive Tapenade.

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Zesty Black Olive Tapenade

  • 2 cups of kalamata olives, pitted
  • 1 1/2 tblsp. of capers
  • 1 medium clove of garlic
  • 2 tblsp. of fresh basil
  • 2 tblsp. of fresh parsley
  • 1 teaspoon of fresh lemon thyme
  • 1 teaspoon of fresh marjoram
  • 1/2 cup of olive oil
  • 1 tblsp. of lemon juice
  • Zest of half a lemon, finely grated
  • Pinch of ground black pepper

In a blender place all ingredients and blend until you reach the desired texture. This time I made mine quite smooth but to reach a more textured consistency, blitz your tapenade a little less. Store in a glass jar in the fridge for up to a week or so.

I always make sure I have fresh tapenade in our fridge as it is so versatile. You can use the tapenade as an appetizer; serve on slices of fresh toasted baguette and top with a round of goats cheese and rocket or with mozzarella, tomato and basil leaves. It is also perfect as a quick mid week meal when mixed with some fresh pasta. Use your tapenade as you would pesto.

You may also like the recipes for my Nutty Green Olive Tapenade, follow the link below.

Nutty Green Olive Tapenade Recipe
Zesty Black Olive Tapenade
Zesty Black Olive Tapenade

Bon appétit x