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

• 6 cured anchovies
• 1 tablespoon capers, rinsed and drained
• 1 cup (240 ml) pitted black olives
• Extra-virgin olive oil

Steps

1. Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.
2. Mix in a few tablespoons olive oil until smooth.
3. Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi.

More recipes with anchovies, capers or olives

Adapted from “Tapenade” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.