On the jar: Olivebridge Tapenade
blend · nut sauce
★★★ KITCHENPrep 10 minTapenade
Independent adaptation of a publicly published Paul Bocuse recipe. Not affiliated with, sponsored by, or endorsed by Paul Bocuse.
Tapenade from a three-star kitchen.
Ratio
Ratio by volume: Olive Oil 100 ml
Olive Oil 100 ml
Ingredients
- Garlic — 6 g
- Olives — 250 g
- Capers — 80 g
- Anchovy — 80 g
- Olive Oil — 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.
Provenance
Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).
More from this kitchenFAQ
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Best of Bocuse / Académie du Goût (published as “Tapenade”). Full citation lives in Provenance.