Tapenade noire

Tapenade ©Liv friis-larsen shutterstock

Tapenade ©Liv friis-larsen shutterstock

Tapenade ©Liv friis-larsen shutterstock

I love the tapenade. I don’t do it very often because I don’t have any fans ofolives at home and yet, how good it is. To spread on good bread, toasted or not, or use it as a dip for the aperitif with carrot or cucumber sticks.

For 1 bowl of tapenade :

  • 250 g ofblack olives (1 box)
  • 50 g ofanchovy with oil (1 tray)
  • 1 tablespoon of capers
  • 2 tablespoons of olive oil
  • 1 tablespoon of fennel grains (optional)

Drain the olives and anchovies. Put them in the bowl of the food processor. Add a tablespoon of capers and 2 tablespoons of olive oil. Blend until you obtain a paste. If necessary add a little olive oil.

I love, but it’s not at all academic, to add to this tapenade a tablespoon of fennel grains which brings a little aniseed side quite exciting. 🙂

To consume as an aperitif with tartines but you can also use this tapenade to garnish verrines. Put in the bottom of a small glass of the tapenade and cover for example with a cucumber brunoise.

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