Ingredients:

  • 1 cup (170g) pitted Kalamata olives, roughly chopped
  • 1/2 cup (85g) pitted green olives (such as Castelvetrano), roughly chopped
  • 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
  • 2 tablespoons (30g) capers, rinsed and drained
  • 2 cloves garlic, minced
  • 2 anchovy fillets, packed in oil, drained (optional)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/2 teaspoon (2.5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) dried Herbes de Provence
  • Freshly ground black pepper, to taste

Instructions:

  1. Roughly chop both the Kalamata and green olives.
  2. In a food processor, combine the chopped olives, olive oil, capers, garlic, anchovy fillets (if using), lemon juice, Dijon mustard, and Herbes de Provence.
  3. Pulse the mixture in short bursts until it reaches your desired consistency. Avoid over-processing.
  4. Taste the tapenade and adjust seasoning as needed. Add more lemon juice, pepper, or olive oil to taste.
  5. Transfer the tapenade to an airtight container. Drizzle a little olive oil over the top to help preserve it. Store in the refrigerator.