Tapenade (vg, v)

Tapenade (vg, v)
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Summertime, and the livin’ is easy


Summer is my favourite season. In the south of France, where I grew up, it rimes with long, hot, lazy evenings with family and friends, with the magical sound of the cicadas, with some rose wine from Provence, and with…tapenade.

Tapenade (from the Provençal word “tapeno”, which means capers) is a capers-based recipe, traditionally with black olives, anchovies and garlic. It was created at the end of the 19th century in Marseille at La Maison Dorée by Chef Meynier, although similar recipes already existed in Greece, Italy, Spain and North Africa.

The original recipe from the Chef also contained tuna, spices and some cognac. It has been simplified a lot since then, and everyone has its very own version of this Provencal dish. I am no exception to the rule and the recipe I use and love is 100% vegan and contains only black olives, olive oil and a lot (I mean A LOT) of garlic. That’s it. I probably shouldn’t call it tapenade now that I think about it. Ailolivade?

No matter the name you give it, this is the simplest, easiest (provided you have a blender, otherwise, it might take you a while) and most delicious recipe for a successful apéritif.


Olives are multi tasks


I usually serve tapenade on small bits of toasted bread, but you can also use it as dip with raw vegetables like carrots or celery. Tapenade can also make an incredible filling for raviolis, savoury cheesecakes and cakes (I will post soon about those), eggs etc. Actually, when Meynier invented the tapenade, that was to fill some boiled eggs!

When I eat tapenade, it instantaneously brings me back to one of these hot summer nights in the South of France, and although it might not have the same effect on you, I am sure you will love this recipe. Everyone does (and then make up their own version).

Here is the recipe – I don’t think it can be simpler than this. 



Tapenade (vg, v)

A great dish for an apéritif

Course Appetizer, Snack
Cuisine Mediterranean
Prep Time 5 minutes


  • 1 can black pitted olives
  • 2 gloves garlic
  • 1 tbsp olive oil


  1. Strain the olives, and put them in the blender. Peel the garlic and add with the olives. Add the olive oil and blend until smooth. That’s it !

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