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.