Provence, France...
The very words conjure up visions of rustic farmhouses surrounded by lavender fields, of seemingly endless, sun drenched days spent exploring quaint towns and villages... of lazy afternoons relaxing in one of the many cafes that dot the village square.
Time moves slower here - the pace is more relaxed .. you see it in the faces of the people on the streets, in the markets and of course, in the food.
One of my favorite provencal dishes is tapenade - and there was no shortage of it or olives in Provence! Unfortunately, my jars of tapenade did not make it back from France (long story) and so I decided to whip up my own batch using some of the olives that did make it back! Although you can find tapenade just about everywhere these days, I've yet to find one that I like as much as my own version - and with full blown summer right around the corner, it makes a perfect condiment to have in your refrigerator, ready to be pulled out at a moment's notice as an appetizer, a sandwich spread or to be spread under the skin of chicken before it's roasted to perfection.
In my last post I talked about "quality ingredients simply prepared" - and that is absolutely true with tapenade. Olives, capers, garlic, anchovies and, in my version, just a bit of dijon mustard and a splash of olive oil. With such a short ingredient list and no cooking, the quality of the ingredients makes or breaks the dish. In this case, it means searching out good olives. Although I dearly love the regular black olives you find in your local grocery story, don't use them for this dish! Fortunately, finding good olives is much easier than it was even 5 years ago - stores like Whole Foods have whole cases (or bars!) devoted to them and, in my last foray to Trader Joe's I found Lucques olives!!! So, for those of you without a Trader Joe's (and even for those who do have one in their neighborhood) Middle Eastern markets are also a great place to find olives as well.
Which brings us to the not as fun part - pitting them!! Many of the olives I bought (and find her in the US) do not come pitted. But not to worry - I have found the perfect toy tool for the job!
The cherry/olive pitter from OXO tools. I truly love this little gadget - there is something very satisfying about hearing that little pit "plonk" out of an olive! (Great for relieving stress... let me tell you!!)
And BTW, OXO did not supply me with this little gem, but it is such a useful tool and works so well, I simply had to share with you all!!)
So, even though you may not make it to Provence this year, you can whip up a batch of this tapenade, slice up a crusty baguette, grab a beverage (wine suggested, but not required) and head out to your backyard, or park, or field, or wherever. Sit back and ... relax!!!
📖Recipe
Olive Tapenade
Ingredients
- 1 cup pitted brine or dry cured black olives pitted (I used a mixture of Tanche and Nicoise)
- 2 Tbsp. capers rinsed and squeezed dry
- 2 cloves of garlic peeled and chopped
- 1 tsp. dijon mustard
- 1 tsp. anchovy paste
- ½ tsp. Herbs de Provence
- 1 - 2 Tbsp. extra virgin olive oil
- freshly ground black pepper to taste
Instructions
- Combine all the ingredients in the bowl of a food processor and pulse until the mixture is a thick paste but is not pureed. Slowly drizzle in 1 - 2 Tbsp. olive oil until the mixture reaches an spreading consistency. Taste and adjust seasonings.
- Alternatively, you can make this in a mortal and pestle - definitely more traditional, but not quite as quick to make!
the urban baker says
I cannot wait to hear all about you trip. This little snippet is making me want more! Love this recipe, Nancy!
Mardi@eatlivetravelwrite says
Gorgeous - brings back memories. And what a fabulous little nifty tool you have there for pitting the olives!!
Barbara says
Gorgeous photos. I love a good tapenade.
classic•casual•home says
I linked to your four minute brown post today. That cherry pitter looks more advanced than mine. Happy weekend, Nancy.
Madonna says
I am going to try this as an appetizer, but I also saw Jacques Pépin use this on top of baked fish and that sounded good too.
If you don't mind, tell us about why you chose the cities you visited. Do you have friends or family, or been there before, or just on the bucket list? This really sounds fantastic.
Nancy says
Hi Madonna,
Oh, this would be great on fish! We have been to France before - had spent a week in Paris and a week touring Normandy and the Loire Valley. This trip came about because I had free tickets I needed to use so we decided to spend a few days in Paris and then do a "scouting" mission to Provence. Since we only had a few days we decided to focus on Western Provence and St. Remy (the town we stayed in) seemed well located to everything we wanted to do! Our day trips were determined pretty much by where the markets were each day - we went to the Ille la Sorgue market and the next day the one in Carpenteras. The last day we spent in Avignon in order to be close to the train station for the trip back to London were we started.
We have plans to go back in October for a trip to the Loire with a group of friends - we are renting a Chateau and will be cooking and I am so excited - one of my best cooking buddies will be there!!
marla says
Such pretty photos of Provence ~ I had never been but must get there some day! I am all about this tapenade ~ we love olives over here 🙂
Nancy says
You and me both Marla - they are definitely addictive!!
Allison [Girl's Guide to Social Media] says
Sounds like a great trip. I've been to France a few times and always love it. I cannot wait to make this tapenade recipe.
Nancy says
I do too Allison - I'll be going back in October and can't wait!! Hope you enjoy the tapenade!!
Deliciously Organic says
Looks like a wonderful trip! I've actually never made tapenade. Can't wait to try your recipe!
Nancy says
Tapenade is so easy and it definitely is better homemade - the store versions just don't taste as good to me. Definitely one of my favorite summer "go to" foods!
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Julia {The Roasted Root} says
I have been wanting to go to Provence ever since I took French in high school. Still haven't made it there, but am excited to one day see the natural beauty and eat fresh, delicious foods. Your tapenade looks delicious! I will definitely be making this recipe!
Nancy says
Hi Julia!! You will love Provence - it definitely has a "slower vibe" than Paris and the scenery is amazing as is the food!
Esi says
I love making tapenade. It's so easy and great for parties. Love seeing pictures from your trip.
Nancy says
Thanks Esi! It's so much fun sharing them - a great way to "re live" the trip!!
aida mollenkamp says
Nancy, I agree that tapenade is such a classic! Thanks for sharing pics from your trip -- it makes me miss France so!
Kristina Vanni says
This is a great recipe to have on hand. How authentic! Thanks for sharing!
Tiff @ Love Sweat and Beers says
That looks wonderful! I really like the idea of adding both dijon and anchovies.
Nancy says
Hi Tiff!! I know some people are put off by the idea of anchovies but with this small amount you definitely don't taste it and it adds such depth of flavor to the tapenade! Hope you enjoy it!!
Barbara | Creative Culinary says
Your photos tell it all; just as gorgeous as anyone could conjure in their head. Hope you have the time of your life!
I know that little tool well; albeit today for me it was a cherry pitter! Only 2 lbs so seems like no big deal but without it; would have been easily twice as long.
There will be a cocktail Friday. It will have something to do with fresh cherries. 🙂
We need to catchup my friend; it's been far too long.
Nancy says
Hi Barb!! It definitely has been too long!! I think I am "finally" getting better - hopefully this second round of antibiotics will do the trick! Thought this month would be more laid back hah!!! I am cramming like made for my registration exam... ugh... cannot wait till this month is over!!
Sylvie @ Gourmande in the Kitchen says
Beautiful photos pf provence, you are making me nostalgic!
jean julian says
I made this recipe and really liked it.. but I'd love to be able to duplicate the exact recipe from trader joe's.. the ingredients listed are black and green olives, canola oil, pimento, capers and Dijon mustard. would you have any idea how much of each item should be used.. and there are no anchovies listed in the ingredients..also, does a person have to add the citric acid, ascorbic acid vinegar, white wine , pectic acid to make this taste better?
Nancy says
Ok, let's see... ingredients are always listed by quantity order so, I would try adding 1 Tablespoon pimento and use the same quantities of the remaining ingredients as my recipe - and feel free to leave out the anchovies!!! The citric acid
, ascorbic acid, vinegar and white wine I am sure were added to preserve the freshness and to brighten the flavors. I would try adding 1 tsp. fresh lemon juice or white wine vinegar to the tapenade. That should be enough to brighten the flavors without actually tasting of lemon or vinegar! Let me know how it works!!!
jean julian says
do you know the exact amount of each ingredient is used to make trader joe's olive tapenade?
Nancy says
I wish I did but they keep those details pretty close to the vest!!