Tapenade is a traditional Provençal dish consisting of puréed or finely chopped olives, capers, and olive oil.
Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre spread on bread, but sometimes it is used to stuff poultry for a main course.
See how we’ve made it interesting with our Tapaninaho recipe.
1 garlic clove, crushed
Juice from 1 lemon
250g black olives, pitted and chopped
handful of fresh parsley, chopped
salt and freshly ground black pepper to season
2-4 tbsp extra virgin olive oil
All you have to do for this one-step-wonder is mix all of the ingredients together until they form a paste. If you prefer a finer texture of tapenade you can use a food processor. But it’s not essential.
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