On the jar: Tapenade Noire
blend · herb sauce
★★★ KITCHENPrep 10 minOlive Tapenade
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
Ingredients
- Garlic — 1.5 g
- Basil — 2.5 g
- Anchovy — 4 g
- Capers — 15 ml
- Olives — 150 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
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.
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 Nature, simple, sain et bon (Alain Ducasse Éditions) via Académie du Goût (published as “Tapenade”). Full citation lives in Provenance.