PANTRYFLEX

blend · nut sauce

★★★ KITCHENPrep 10 min

Olivebridge Tapenade

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 — 2 gousses d’ail
  • Olives — 250 g d’olives noires dénoyautées
  • Capers — 80 g de câpres
  • Anchovy — 80 g de filets d’anchois à l’huile
  • Olive Oil — 10 cl d’huile d’olive (100 ml)

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

Olivebridge 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:

3 kitchens · 5 stars · 2 national awards

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First run is small.

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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).

Originally published as Tapenade.

Adapted from a Paul Bocuse recipe (Best of Bocuse / 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 Best of Bocuse / Académie du Goût (published as “Tapenade”). Full citation lives in Provenance.

Companion jar