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😋 Tapenade: a journey through the South of France
A classic of Provencal gastronomy, this black olive tapenade will transport you to the olive groves and sunshine of the South. Imagine yourself lulled by the song of the cicadas, with the scent of lavender typical of the South and a glass of rosé in hand.
💙 Why you'll love this black olive tapenade recipe
- It's ultra-easy to make and express (5 minutes).
- All you need isa handful of ingredients
- It's ideal for last-minute guests or an unexpected aperitif!
✅ A recipe that may be suitable for gluten intolerant/allergic people
The ingredients in this recipe are apparently gluten-free, but be sure to check the labels on the black olives and pepper you buy.
🫒 What ingredients do you need?
Here are the ingredients you'll need to prepare this recipe. Quantities can be found in the recipe card at the end of this article.
- Black olives : it's much easier to buy pitted ones! You can also use green olives in this recipe.
- Capers
- Anchovy fillets: these are delicious but extremely salty, so be sure to use the right amounts for this recipe.
- A lemon
- Pepper
- Garlic
- Olive oil
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Frequently Asked Questions :
To preserve tapenade, place in a jar that seals well. Add a drizzle of olive oil to cover it, seal and refrigerate. This way, you can keep it for several weeks.
Yes, you can freeze it, just coat it well with olive oil before putting it in a bag.
Yes, of course! I prefer black olives, but you can always replace them with green ones (I recommend pitted ones, which are always more practical).
Anchovy fillets are salt in bar form, which is why I've used very little in this recipe. For the record, the first time I made my tapenade, I used 7 anchovy fillets (instead of 1 here), and I can't tell you what it tasted like - it was inedible!
All kidding aside, if you want to sweeten this tapenade even more, you can always add a little dried tomato.
Yes, and it's actually called an "olivade". You just blend olives, lemon, garlic and olive oil until you get a smooth, spreadable paste.
If you make this Tapenade, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy Tapenade (French olive spread)
Ingredients
- 1 ¾ cups black olives pitted
- 2 teaspoons capers in vinegar
- 1 anchovy fillet
- ¼ lemon juice
- Black pepper
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
Instructions
- If the jar of olives contains a liquid to preserve them, I recommend rinsing them well under water before using them, then drying them.
- Place the pitted black olives, capers, anchovy fillets, lemon juice, pepper and olive oil in a blender.
- Squeeze or chop the garlic and add to the blender.
- Blend until smooth and homogeneous
- Taste, adjust the seasoning if necessary (lemon, another anchovy fillet if it lacks salt, etc.) and enjoy with slices of toast.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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