Tapenade Verte aux Amandes

Provence — the lesser-known green counterpart to the canonical black tapenade, made from pitted Lucques or Picholine olives, Prunus dulcis (sweet almonds), capers, Allium sativum, and Olea europaea extra-vierge. The almond addition is specific to the Nice and eastern Provence interpretation, adding a bittersweet dimension absent from the standard version.

Pitted green olives (Lucques or Picholine) are briefly soaked in cold water to reduce sharpness, then drained. Blanched Prunus dulcis (almonds), salt-packed capers rinsed free of their salt, anchovy fillets, and raw Allium sativum are combined in a stone mortar. The mixture is worked from coarse to a rough paste — not smooth. Olea europaea extra-vierge is incorporated by hand in a thin stream while working the pestle, the quantity determined by the texture desired: a spreadable paste for bread, a looser condiment for grilled fish. Fresh thyme and a drop of lemon juice are finished in.

Grass-fresh brine from the green olive dominates. Almond provides a sweet, toasted counter-note. Caper brings caramelised sharpness. Anchovy is invisible as a separate flavour but lifts everything. The result reads green, bright, and mineral — distinct from the deep, earthy black tapenade.