Yummy, tapenade !
An essential element for a successful aperitif under the sun of Provence, based on olives, capers, anchovies, garlic and olive oil. Its taste will delight your taste buds delivering a burst of flavours in your mouth.
Tapenade can be used as an ingredient in the preparation of dishes as a flavour enhancer, during the cooking of a small fillet of sea bream for example, or simply by mixing it with a pasta dish. Guaranteed success !
Black tapenade
Ingredients for 6 :
- 250 g of pitted black olives
- 6 anchovy fillets in oil
- 3 teaspoons of capers in vinegar
- 1 clove of garlic
- 10 cl of olive oil
Preparation of the recipe :
- Chop the olives with a knife, then peel the garlic clove.
- Drain the anchovy fillets and dry them on absorbent paper.
- Tear the anchovy fillets.
- Drain the capers.
- Place the olives, anchovies, garlic and capers in the bowl of a blender.
- Blend finely and add a drizzle of olive oil to obtain a soft paste.
Serve on small slices of toast or croutons, accompanied with raw vegetable sticks.
Green tapenade
Ingredients for 4 :
- 160 g of pitted green olives
- 2 large cloves of garlic
- 2 tablespoons of olive oil
- 1 tablespoon of thyme
- 1 baguette of bread
Preparation of the recipe :
- Chop the olives, garlic and thyme. Add the olive oil and season to taste.
- Cut the bread into slices and toast them in the oven for a few minutes.
- Serve the tapenade cold or at room temperature depending on the season.
