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authentic tapenade by le chefs wife


Tapenade, a quintessential element of French cuisine, hails from the sun-soaked Provence region capturing the essence of Mediterranean flavors. Traditionally crafted from a blend of olives, capers, and anchovies, this rich and savory spread embodies the simplicity and depth of Provençal cooking. In France, tapenade is more than just a condiment; it is a beloved staple at summer gatherings, served as an aperitif to tantalize the taste buds before a meal. Its versatile nature makes it perfect for spreading on crusty baguettes, pairing with fresh vegetables, or complementing a charcuterie board. As the warm summer evenings stretch into the night, the robust flavors of tapenade evoke the leisurely pace of French countryside life.

Sharing a dish of tapenade is not just about savoring a delicious spread, but also about embracing the convivial spirit and timeless traditions of French dining. Below, you will find an easy and delicious authentic tapenade recipe from Le Chef’s Wife.

photo by le chef’s wife


  • 2 cups of black olives (Kalamata or Niçois)
  • 6 cloves of garlic
  • 1 tablespoon of Pastis (or gin if you don’t have Pastis)
  • 2 filets of anchovies
  • 2 tablespoons of capers
  • 1/2 tablespoon dried Herbes de Provence
  • 1/2 cup olive oil


  • First, put the garlic cloves, capers, and sardines in the food processor with the Pastis (or gin). Give it several pulses to make a paste.
  • Next, add 1/3 of the olives and approximately 1/3 of the olives and approximately 1/3 of the olive oil, and 1/3 of the herbs. Pulse several times. Mix together with a spoon, bringing the contents on the side of the bowl into the center.
  • Repeat 3 times (separating the ingredients into 3 batches allows an even mixture between ingredients).
  • Serve the tapenade with little toasts made from day-old baguette.
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