Black Olive Tapenade

Contributed By: hungryharry
Trish Deseine French Kitchen

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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Meal Type: Snack

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Ingredients

IngredientsPrint Recipe Share Recipe Conversions
20/25 pit Ted Black olives
4 Anchovies
4 Garlic Cloves
A good splash of Olive Oil

Preparation

Method

Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif - or perhaps taken with a glass of wine in your favourite bar or café

Tapenade is traditionally made in a pestle and mortar, but if you don't have one, or if you fancy an easier method, doing it in a blender is just fine.

First put your black olives into the blender.

Cut your garlic roughly and throw it in.

Next you add a good dash of olive oil, an anchovy and some capers.

You will not need to add salt, because of the capers and the anchovy.

Just give it a good whizz and there you are. It couldn't be simpler.

After an aperitif of tapenade and a glass of rosé, a Mediterranean starter of green bean, anchovies and capers would be ideal.