Tapenade
Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.
Last modified on: October 24th 2026
150 g black olives
150 g tuna in oil
4 tablespoons 
2 tablespoons lemon juice
1 teaspoon mustard
5 anchovys filletsTimes for this recipe
Preparation
15 min.
Step by step recipe
Stage 1 - ⌛ 10 min.
Put into the blender goblet: 150 g black olives (stoned), 150 g tuna in oil, 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon mustard, 5 anchovys fillets, salt and pepper.
Start the blender and add 6 tablespoons olive oil, pouring it in a thin stream. Blend until it forms a smooth purée.
Start the blender and add 6 tablespoons olive oil, pouring it in a thin stream. Blend until it forms a smooth purée.
Stage 2 - ⌛ 3 min.
Transfer the purée into a jar with an airtight lid and keep in the fridge if you are not going to use it straight away.
Stage 3
Tapenade is perfect for spreading on small slices of toasted bread.
Remarks
The proportions given in this recipe are for guidance, so you can adapt it to suit your taste.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 9 g RDI=14 % | 2 g RDI=1 % | 45 g RDI=62 % | 454 kcal RDI=23 % | 1,901 kJ RDI=23 % |
| Whole recipe | 46 g RDI=71 % | 13 g RDI=5 % | 224 g RDI=307 % | 2,259 kcal RDI=113 % | 9,460 kJ RDI=113 % |
How much will it cost?
For 400 g
5.15 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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