Tapenade verte

Tapenade verte

Tapenade verte

Green Tapenade

I don’t know if you know Patricia Wells, this American, author of many successful cookbooks? She was much talked about on culinary forums a few years ago. That’s how I got to know her. I bought several of her books that I love, such as Merveilleux légumes, Les 200 meilleures recettes de bistrot, Les meilleures recettes des restaurants italiens or Ma cuisine en Provence, from which is derived this delicious recipe of green tapenade.

To spread as an aperitif on slices of excellent toast.

For 1 bowl of green tapenade :

  • 150 g ofolives green pitted
  • 1 box of tuna in oil (170 g)
  • 20 g softened butter
  • 1 organic lemon
  • 3 tablespoons of fresh basil (Patricia Wells says 4 but 3 is fine I think)

Drain the olives and tuna. Zest 12 lemons. Squeeze the juice to obtain 2 tablespoons. Wash the basil, dry it and chop it.

Put everything in the bowl of the food processor and mix coarsely or more finely according to your taste. I like it when there are still small pieces.

It’s delicious!

The books of Patricia Wells :

Enjoy your meal!

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