Olive Tapenade

Olive Tapenade

Some recipes are about technique. This one is about restraint!

Two kinds of olives, a spoonful of capers, a little garlic, and a squeeze of lemon go into the food processor for a few quick pulses and not one more. Then comes the slow pour of the 2026 Le Vigne Extra Virgin Olive Oil, stirred in by hand so its grassy, peppery character stays front and center.

The name tapenade comes from tapeno, the Provençal word for capers, and people in the south of France have been spooning this onto bread for generations. Give it fifteen minutes to rest, set it out with something crusty, and watch how fast the bowl empties.

  • Ingredients

    • 1 Cup pitted Kalamata olives
    • 1 Cup pitted green olives (Castelvetrano or similar)
    • 2 Tbsp capers, drained
    • 2 garlic cloves
    • 2 anchovy fillets (optional)
    • 1 fresh lemon, zested and juiced
    • 2 Tbsp fresh flat-leaf parsley, roughly chopped
    • 1 tsp fresh thyme leaves
    • ¼ Cup Spicewalla x Le Vigne Extra Virgin Olive Oil
    • ¼ tsp black pepper, freshly cracked
    • Crusty bread or crostini, for serving
       
  • Print

    Preparation

    1. In a food processor, combine pitted Kalamata olives, pitted green olives, capers, garlic cloves, and anchovy fillets, if using. Pulse 6-8 times until coarsely chopped; you want to have a coarse texture, not a paste.
    2. Transfer the mixture into a bowl. Stir in lemon zest and juice, parsley, thyme leaves, and black pepper.
    3. Slowly stream in olive oil while stirring, letting the tapenade come together loosely; it should stay chunky, not smooth.
    4. Let the tapenade sit at room temperature for at least 15 minutes so the flavours meld before serving with crusty bread or crostini.
    5. Enjoy!
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