PANTRYFLEX

blend · herb sauce

★★★ KITCHENPrep 10 min

Tapenade Noire

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

Black olives, capers and anchovy in a classic Provençal paste.

Ratio

Ratio by volume: Capers 15 ml, Olive Oil 100 ml
Capers 15 mlOlive Oil 100 ml

Ingredients

  • Garlic — 1/2 clove, degermed (1.5 g)
  • Basil — 5 leaves, roughly chopped
  • Anchovy — 1 fillet in oil
  • Capers — 1 tbsp (15 ml)
  • Kalamata — 150g pitted Taggiasca olives
  • Olive Oil — 100ml extra virgin

Method

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

Companion jar

Tapenade Noire 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

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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.

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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