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Classic Provençal Tapenade


for 6 people

200g pitted black olives

1 garlic clove

1 teaspoon capers

5 anchovy fillets

3 tablespoons olive oil

Herbs of Provence (optional)

Lemon (optional)


1. Peel, de-germ, and finely chop the garlic clove with a knife.

2. Put the chopped garlic into a food processor, and add in the pitted black olives, one heaping teaspoon of capers, and 5 to 6 small canned anchovy fillets.

Finally, pour in 3 generous tablespoons of olive oil and process everything until a smooth puree is achieved. If the result is not smooth enough, add more olive oil and process again.