Black Olive Tapenade

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.

Ingredients


  • 20/25 pitted black olives
  • 4 anchovies
  • 4 garlic cloves
  • a good splash of olive oil

Method

  1. Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif - or perhaps taken with a glass of wine in your favourite bar or café
  2. Tapenade is traditionally made in a pestle and mortar, but if you don't have one, or if you fancy an easier method, doing it in a blender is just fine.
  3. First put your black olives into the blender.
  4. Cut your garlic roughly and throw it in.
  5. Next you add a good dash of olive oil, an anchovy and some capers.
  6. You will not need to add salt, because of the capers and the anchovy.
  7. Just give it a good whizz and there you are. It couldn't be simpler.
  8. After an aperitif of tapenade and a glass of rosé, a Mediterranean starter of green bean, anchovies and capers would be ideal.




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