Recipes

Tapenade Aioli

Tapenade, a delicious, salty, and briny olive spread from the Provençe region of France, is incredibly versatile. Traditionally served on warm, crusty baguette or crackers, it also elevates pasta dishes and works wonderfully as a marinade for fish and meat. For a more complex sauce that is perfect for burgers and grilled seafood, simply combine tapenade with mayonnaise.

Tapenade Aioli
By Stephanie Banyas, Culinary Experience Manager
About ¾ cup
Ingredients
Directions
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1 anchovy fillet, chopped
  • 2 tablespoons capers, drained
  • 2 cloves garlic, coarsely chopped
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1/2 cup prepared mayonnaise
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne
  • 1/4 teaspoon freshly ground black pepper

Put the olives, anchovy, capers and garlic in the bowl of a food processor. Pulse a few times to coarsely chop. Add the lemon zest, juice, mayonnaise, salt, cayenne and pepper and pulse until just combined. 

Scrape the mixture into a bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The aioli can be made up to 3 days in advance and stored, tightly covered, in the refrigerator.

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