Tapenade, better known as Olivada or olives pate, is usually made with black olives and, lately, is being widely used as a condiment to prepare haute cuisine’ dishes. This pate is classic of the French cuisine that combines perfectly with a great amount of foodstuffs due to its flavor and, besides, its recipe is very easy. We tell you how to prepare it:


  • 300 g. pitted black olives ( you can also use a mixture of green and black olives)

  • 100 ml. Extra virgin olive oil

  • Half clove of garlic

  • Salt


First of all, wash the olives, cut them into very small pieces and put them in the mixer. Chop the garlic and put it in the mixer together with the olives, add salt and beat it. Add the Extra Virgin Olive Oil gradually.

Be careful not to add too much oil; you can add some more until it has a pate texture and consistency, but if you add to much it will become too liquid.

Once the mixture is creamy and uniform, stop beating and put it into a pan. If you are not going to eat it immediately, you can keep it in the fridge. For that, keep it in a pan with a pot with a lid, it will remain in good condition for about 2 weeks.

If you do not have time to prepare it on your own, we recommend you to try Jose Lou’s olives pate, they have several kinds of it: Arbequina olive pate, Manzanilla, Manzanilla-lemon, Black olive with Harissa pate, etc.

You can eat it spread over a toast of bread or use it to give a special touch to your dishes.