Olive Tapenade

Name: Olive Tapenade
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 1/2 clove, degermed (1.5 g) Garlic; about ¼ bunch (2.5 g) Basil; about 1 fillet (4 g) Anchovy; 1 tbsp (15 ml) Capers; 150 g Kalamata; about 6 Tbsp (100 ml) Olive Oil

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

CONDIMENT · TOASTED BREAD & CRUDITÉS

A condiment for toasted bread & crudités.

Ducasse's classic olive tapenade.

On the jar

TAPENADE

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Capers 15 mlOlive Oil 100 ml

Ingredients

Garlic1/2 clove, degermed (1.5 g)
Basilabout ¼ bunch (2.5 g)
Anchovyabout 1 fillet (4 g)
Capers1 tbsp (15 ml)
Kalamata150 g
Olive Oilabout 6 Tbsp (100 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Olive Tapenade + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Olive Tapenade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
Light Gribiche★★★ KITCHENOn the jar: GRIBICHE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Tapenade.

Adapted from a recipe published by Alain Ducasse in Nature, simple, sain et bon (Alain Ducasse Éditions) via Académie du Goût.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nature, simple, sain et bon (Alain Ducasse Éditions) via Académie du Goût (published as “Tapenade”). Full citation lives in Provenance.

Companion jar