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French Cuisine Recipes: Tapenade (Provençal Olive Paste)

French Cuisine Recipes: Tapenade (Provençal Olive Paste)

A colourful selection of raw vegetables, or crudités, is often served in France as a quick and easy accompaniment to drinks or as small starters before lunch, especially in warm weather. The term crudités is used both for small pieces of vegetables served with a tasty dip and for a selection of vegetable salads presented in separate dishes. Country-style restaurants often feature a selection of crudités and sometimes a whole trolley of individual vegetables salads in small raviers, or shallow dishes, arrives. At a family lunch, at least two or three salads would be served. Their appeal lies in the use of fresh uncomplicated ingredients and a selection which offers visual and textural contrasts.
Prep Time 10 minutes
Total Time 10 minutes
Course Easy Recipes, Salads, Side Dishes, Vegetarian
Cuisine French
Servings 1


  • Put 200 g/7 oz stoned black olives
  • 6 anchovy fillets
  • 30 ml/2 tbsp capers
  • Rinsed
  • 1 or 2 garlic cloves
  • 5 ml/1 tsp fresh thyme leaves
  • 15 ml/1 tbsp Dijon mustard,
  • Juice of half a lemon,
  • Freshly ground black pepper and, if you like,
  • 15 ml/1 tbsp brandy in a food processor fitted with the metal blade


  • Process for 15—30 seconds until smooth, scraping down the sides of the bowl. With the machine running, slowly pour in 60—90 ml/4—6 tbsp extra virgin olive oil to make a smooth firm paste. Store in an airtight container.
Keyword Party Recipe, Salad recipes