Tapenade is a quintessential Provençal delicacy originating from Marseille. Traditionally made with black or green olives, this savory spread is perfect for enhancing your culinary repertoire, whether as an appetizer or a flavorful addition to various dishes.
Ingredients
🫒 320 g black olives (pitted)
🧄 3 cloves garlic
🐟 6 anchovy fillets
🌿 30 g capers
🍶 0.5 dl (50 ml) olive oil
🧂 Salt (optional)
Instructions
1- Preparation:
- Begin by placing the black olives in a colander to drain any excess liquid. Set aside.
- Peel the garlic cloves and roughly chop them.
- Rinse the capers under cool water to temper their saltiness.
2- Blending:
- In a food processor or using a mortar and pestle, combine the black olives, garlic, anchovy fillets, and capers.
- Gradually add the olive oil while blending to achieve a smooth, spreadable consistency.
- Pause to scrape down the sides of the processor as needed, ensuring all ingredients are well-incorporated.
3- Seasoning:
- Taste your tapenade. If desired, add a pinch of salt. Be mindful, as olives, capers, and anchovies are naturally salty.
4- Storage:
- Transfer the tapenade to a clean jar or airtight container.
- To preserve freshness, pour a thin layer of olive oil over the surface before sealing.
- Store in the refrigerator. If used frequently, refresh the olive oil layer after each use.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: Makes approximately 1.5 cups of tapenade
Equipment: Food processor or mortar and pestle, Colander, Airtight storage container
Cooking Tips:
- Serve tapenade with crusty bread, crackers, or as a condiment for grilled meats and vegetables.
- Experiment with adding fresh herbs like thyme or rosemary for an aromatic twist.
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