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Maryse’s French Tapenade

Maryse’s French Tapenade

I highly recommend this tapenade recipe. Making it is actually pretty easy. You just need a blender and to wait a few hours…You can also try  her excellent peas soup  and her veal sauté .

Maryse's French Tapenade

24 May 2020
: 30 people
: 15 min
: 12 hr 15 min
: easy

To be prepared at least 12 hours ahead


  • 2 cans of green or black pitted olives
  • 1 shallot
  • 1 handful of fresh basil
  • 1 very small can of tuna in water
  • 1 small can of anchovies in olive oil
  • pepper from the mill
  • 2 garlic cloves
  • a few chive stems
  • a dash of extra-virgin olive oil
  • 1 pinch of Espelette chili (optional)
  • a blender or Thermomix
  • Step 1 Drain the olives, peel the shallot, the garlic and rinse the basil leaves. Put in a blender or in a Thermomix.
  • Step 2 Drain the anchovies and the tuna, add to the preparation and mix again. Add the peppers. Mix again and add a dash of olive oil mix and store in a nice serving bowl in the refrigerator at least 12 hours.
  • Step 3 Serve with carrot and cucumber sticks, thin toasts as well.

Good to know!

This tapenade may be kept for up to 3 weeks in a small dish covered with olive oil with a lid on for a better storage.

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