a better black olive «tapenade»a better black olive «tapenade»a better black olive «tapenade»a better black olive «tapenade»a better black olive «tapenade»a better black olive «tapenade»

A little bit of this and a little bit of that added, to lighten up the heavier and saltier and denser flavors of the black olives, resulting with a dip or spread that is still powerful but somewhat brightened and better balanced !

Some olives are to be enjoyed as is, when packed in quality olive oil or in a well-balanced brine and some are simpler and better for incorporating in different preparations, as I did here by using dry-packed or vacuum-sealed whole olives.

The extra and less common ingredients to balance out the flavors of this tapenade are the salt-preserved lemon and the pickled green peppercorns and more fresh herbs, with the surprising addition of a sun-dried tomato or even 2 fresh cherry tomatoes to balance the inevitable bitterness of this dip. 

It’s a strong and flavorful dip and you’ll have enough to last for the week, because a little amount of this dip is all you’ll need, and it stores well.

Summery briny flavors, inevitably mediterranean, that’s the olive … :)

a better black olive «tapenade»

16.08.2025

325 grams or 1 ½ cups

ingredients

  • 250 grams (1 ½ cups) whole black olives (preferably vaccuum-sealed without liquids nor oil)
  • 25 grams (3 tbsp) pickled capers, strained
  • 12,5 grams (1 tbsp) salt-preserved lemon, chopped
  • 10 grams (1 tbsp) garlic, crushed
  • 5 grams (2-3 whole) anchovies, roughly chopped
  • optional : 1 gram (½ tsp) pickled green peppercorns (or replace with ¼ tsp coarsely ground green pepper)
  • 5 grams (2 tbsp) fresh thyme leaves
  • 2,5 grams (1 tbsp) fresh flat-leaf parsley leaves
  • 30 ml (2 tbsp) fresh lemon juice (from half a whole lemon)
  • 90 ml (6 tbsp) extra-virgin olive oil
  • optional : 1 sun-dried tomato or 2-3 fresh cherry tomatoes (to remove some bitterness of the mixture)

instructions

  • remove the pits from the olives (you should end up with 200 grams or 1 cup of olive flesh and 50 grams of pits)
  • *note : ideally, vaccuum-packed olives or those neither packed in oil nor brined liquid would be best for this recipe, so you can add enough of your own tastier fresh lemon juice and quality olive oil, but if not, rinse or strain the olives well, and pat them dry before pitting them …
  • place the olive flesh in a food processor, with the capers, salt-preserved lemon, garlic, anchovies, peppercorns, fresh thyme and parsley leaves and mix until it becomes a coarse purée, then add 1 tbsp of lemon juice and mix again until smoother and slowly add the olive oil, 2 tbsp at a time and alternate with 1 extra tsp of lemon juice each time and repeat 3 times until well combined and smoother
  • taste and adjust with more lemon juice or olive oil if necessary, and if there is a slight bitter taste, add 1 sun-dried tomato or a few fresh cherry tomatoes, to balance it out (otherwise, 1 pinch of sugar can be helpful too)
  • *note : absolutely no salt is added here, because most of the ingredients are salty enough … 
  • transfer to an air-tight bowl and refrigerate for up to 2 weeks and serve slightly chilled or at room-termperature with various breads, sliced vegetables, etc. …

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