France / Appetizer
Wikibooks
Tapenade
Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper).
Ingredients
Servings
- cured anchovy6
- capers, rinsed and drained1 tbsp
- pitted black olives, 240 ml1 cup
- extra virgin olive oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.
Mix in a few tablespoons olive oil until smooth.
Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi.
