Tapenade with Nicoise olives

A French sauce dish built on whole ingredients.

Servings: 4
Active time: 10 min
Total time: 10 min

Organic sourcing

Nicoise olives and fresh thyme are best sourced organic if possible. Organic olive groves often avoid synthetic pesticides, enhancing the taste and nutritional profile.

Ingredients

• 1 cup Nicoise olives, pitted
• 2 tbsp capers, rinsed
• 2 garlic cloves
• 2 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves
• to taste black pepper

Method

1. Place the pitted Nicoise olives and rinsed capers in a food processor.
2. Add the peeled garlic cloves, fresh lemon juice, and fresh thyme leaves to the processor.
3. Pulse the mixture until the ingredients are finely chopped.
4. While the processor is running, slowly drizzle in the extra-virgin olive oil until a coarse paste forms.
5. Season with black pepper to taste and pulse again to combine.

Notes

• Serve tapenade with sliced vegetables or spread on crusty bread.
• Store leftovers in an airtight container in the refrigerator for up to one week.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.