This recipe revives the original 1880 creation of Chef Meynier, celebrating the harmony of capers, briny fish, and olives in equal parts. It offers a rich, savory spread that exudes the authentic flavors of Provence, with subtle enhancements to balance and elevate the taste. Serve it as an appetizer or as part of an elegant charcuterie board.

Ingredients

• 2 ounces pitted black olives (about 3/4 cup), such as Niçoise or oil-cured olives
• 2 ounces drained capers (about 1/3 cup)
• 1 ounce drained oil-packed anchovy fillets (about 8 fillets)
• 1 ounce drained oil-packed tuna (about 3 tablespoons)
• 2 loosely packed teaspoons fresh oregano, marjoram, or thyme leaves (optional; see note)
• 1/2 teaspoon Dijon mustard (optional; see note)
• Extra-virgin olive oil, as needed
• 1 teaspoon Cognac (optional; see note)
• pita chips

Procedure

1. Prepare the Ingredients: Combine the olives, capers, anchovies, and tuna in a food processor. Add fresh herbs if using, as well as the Dijon mustard and Cognac, to layer the flavors.
2. Blend: Pulse the mixture in the food processor until coarsely chopped. Gradually drizzle in extra-virgin olive oil while blending, a tablespoon at a time, until the tapenade reaches your desired consistency. For a smoother paste, add a bit more olive oil.
3. Season and Adjust: Taste the tapenade and adjust as needed. Depending on your olives and capers, you may not need additional salt. The Cognac adds a subtle warmth, while the mustard enhances the tangy profile.
4. Rest and Serve: Let the tapenade rest for at least 30 minutes to allow the flavors to meld. Serve at room temperature.

Serving Suggestions

• With Pita Chips: Offer the tapenade with warm, lightly toasted pita chips or thinly sliced baguette.
• Charcuterie Addition: Include it on a charcuterie board with cured meats (prosciutto, saucisson), hard cheeses (aged Gruyère, Comté), and pickled vegetables.
• Gourmet Pairing: Serve alongside roasted vegetables, grilled fish, or as a dollop on top of a Nicoise-style salad.

Wine Pairing

Pair this rich, briny tapenade with a dry rosé from Provence for a regional match. Its crisp acidity and hints of strawberry balance the umami of the tapenade beautifully. Alternatively, a light, minerally Picpoul de Pinet or a dry Fino sherry complements the salty, savory flavors exquisitely.

For red wine lovers: A light-bodied Côtes du Rhône or Pinot Noir will provide enough acidity and fruitiness without overpowering the dish.

This dish captures the essence of Provençal cuisine, a timeless nod to culinary history with modern versatility.