A black olive tapenade with Kalamata olives, grilled artichoke and anchovies, brightened with garlic and lemon.
A salty, fruity black olive tapenade, with little pieces of olive and artichoke for texture and a lingering anchovy flavor. This version adds grilled artichoke and pumpkin seeds to the classic base and leaves out the capers. It takes 5 minutes to make in a food processor, requires no cooking and serves 4. This recipe is part of my collection of keto sauces and dips.
What Is Black Olive Tapenade ?
Black olive tapenade is a spread from Provence made by blending black olives with anchovies, garlic and olive oil. Here, 125 g of Kalamata olives form the base, with 40 g of grilled artichoke, 20 g of anchovies, one garlic clove, a tablespoon of extra virgin olive oil and the juice of one lemon.
Finely ground pumpkin seeds give it body without adding crunch. The texture stays rustic : avoid blending it until smooth, as the little pieces are what make it so appealing.
The Origins of Tapenade
The word tapenade comes from the Provençal word tapeno, meaning caper, which joins olives, anchovies and olive oil in the original recipe. It is a typical appetizer from the south of France, spread on in small amounts.
This version keeps the olives, anchovies, garlic and olive oil, choosing deep purple Kalamata olives for their fruity flavor. The grilled artichoke adds a gentle vegetable sweetness and roasted notes, balanced by the lemon.
The Main Ingredients
Pit the 125 g of Kalamata olives, jarred if you like, before adding them to the food processor ; taste them first, as their saltiness varies. The 40 g of grilled artichoke often comes from a jar too : drain it well to keep the spread thick.
The anchovies, 20 g or about 4 fillets, provide salt and umami ; together with the olives, they make any added salt unnecessary. A pressed garlic clove adds a sharp kick, while the extra virgin olive oil adds sheen and brings everything together.
A tablespoon of pumpkin seeds thickens the tapenade. For a seed-free version suitable for the AIP diet, simply leave them out.
Preparation and Serving Tips
Pit the olives and press the garlic. First, finely grind the pumpkin seeds on their own in the food processor, then add everything else, reserving a little lemon juice : it is easy to thin the tapenade, but much harder to thicken it. Pulse the mixture and stop while small pieces remain.
Serve in small amounts with lightly salted raw vegetables, cucumber, celery, radishes or raw cauliflower. A spoonful also adds flavor to cooked vegetables or a fish fillet. Keep it refrigerated in an airtight container and serve with a clean spoon.
For more low-carb ideas, browse all my keto recipes.
Ingredients
- 125 g Kalamata olives jarred olives are fine
- 40 g artichoke grilled, jarred is fine
- 20 g anchovies about 4 pieces
- 1 clove garlic
- 1 tablespoon pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1 lemon
Instructions
- Pit the olives. Press the garlic.125 g Kalamata olives, 1 clove garlic
- Start by finely grinding the pumpkin seeds on their own in a food processor.1 tablespoon pumpkin seeds
- Then add all the remaining ingredients to the food processor. Hold back a little lemon juice so you can adjust the consistency. It is easy to thin the mixture, but harder to thicken it.40 g artichoke, 20 g anchovies, 1 tablespoon extra virgin olive oil, 1 lemon
