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
ScaleNo serving count in the source — scale by factor
- 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.
