Tapenade

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Tapenade

I love snacking, so you can imagine just how pleased I was to discover the many small dishes that come from the French Mediterranean Coast. Panisse, socca, pissalidière, aïoli, marinated bell peppers and olives…so many yummy finger foods to devour! Still, as delicious as all of these dishes are, none of them compares to tapenade.

Tapenade is a typical Provençal recipe that combines olives and capers. The the star ingredient may be olives, its name actually comes from the Occitan word for capers, tapena. These two primary ingredients give it a briny, salty flavor, while the addition of anchovies gives it an umami kick.

It’s great for dipping breadsticks or dolloping onto little slices of toast and it’s so appetizing, you’ll practically inhale it. What’s more, tapenade is simple to make. Check out the recipe and see for yourself!

Tapenade

Yields: 4 servings

Ingredients

  • 200g pitted black olives (or 100g black olives + 100g green olives)
  • 5 anchovy fillets in olive oil, drained
  • 1 tsp capers
  • 1 clove garlic
  • 3 tbsp olive oil

This effortless recipe is the perfect companion for breadsticks or toast. Simply mince the garlic, then combine all the ingredients in a food processer and pulse a few times until finely chopped. Chill in the refrigerator for at least one hour, then serve!

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