Tapenade
Olives, capers, and anchovies give these tapenades their concentrated savory character. The two preparations offer a compact introduction to an olive spread that adds flavor in small amounts.
Browse the posts below, or choose a subcategory when available.
In this collection
Black Olive Tapenade With Garlic, Capers, and Anchovies
This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic. Ingredients 1/2 cup pitted black olives, such as Niçoise or oil-cured olives…
Traditional Provençal Tapenade With Capers, Anchovies
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…
