Recipe: Tapenade

Name: Tapenade
Prep time: 10 min
Total time: 10 min
Ingredients: ingrédients pour un bol de tapenade :250 g d'olives noires dénoyautées (Nyons si possible); 100 g de filets d'anchois allongés; 150 g de belles câpres égouttées; 2 dl d'huile d'olive mure; poivre du moulin; le jus d'un citron

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (33 reviews) Starters

Prep 10 min

Total 10 min

Recette Tapenade - Chef Patrick Asfaux — Photo: patrick Asfaux© A.F.Touch

Ingredients

Ingredients for a bowl of 'tapenade' :

250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of brown olives harvested in a narrow area around the small town of Nyons, in Provence)
100 grams of anchovy filets preserved in oil
150 grams of drained capers
2/10 liter of olive oil

freshly ground black pepperjuice of one lemon

Step-by-step directions

With a pestle and a mortar, get the olives, the capers and the anchovy filets thinly crusehd.

Blend the resulting mixture and it make like a mayonnaise with the pestle (no yolks added). Season with pepper (no salt is necessary and add some lemon juice.

Serve this 'tapenade in a nice bowl with small 'baguette' bread croûtons roasted in the oven : you should then hear the Provence cicadas ...

Olives noires Tapenade Câpres Anchois Entrée Cuisine provencale