Starters & snacks Sauces & condimentssnackPescatarianGluten-freeDairy-freeNo added sugar

Tapenade

Name: Tapenade
Yield: 6 servings
Ingredients: 6 cured anchovies; 1 tablespoon capers, rinsed and drained; 1 cup (240 ml) pitted black olives; Extra-virgin olive oil

Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper).

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

If you eat

serving

35kcal · 2% of your day

Protein: 1 g · 1% of 120 g
Carbs: 1 g · 1% of 220 g
Fat: 3 g · 4% of 65 g

1 g
Fibre: 0 g
Sugar: 346 mg
Sodium: 28 g
Serving size

Calculated from all 3 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so one serving is counted as 2 tablespoons (about 30 g), which makes 6 servings. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

6 cured anchovies
1 tablespoon capers, rinsed and drained
1 cup (240 ml) pitted black olives
Extra-virgin olive oil

Ingredients for 6 servings (170 g) · the original recipe

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Method

1
Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.
Blender
2
Mix in a few tablespoons olive oil until smooth.
3
Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.