Tapenade (Black Olive Spread from Provence)

January 30, 2010  |  By The International Kitchen
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Tapenade (Black Olive Spread from Provence)

Tapenade (Black Olive Spread from Provence)
Enjoy this wonderful recipe from Chef Christine at our new program in France,
Provençal Adventure.


* 6 cloves of garlic
* 1/3 cup of capers
* 6 anchovy fillets (in oil)
* 1 cup pitted black olives, if possible such as Nyons, or very well drained from their water
* 1 teaspoon fresh thyme
* juice of 1/2 lemon
* 1 tbsp pepper
* olive oil (about 3/4 cup)


* Peel the garlic cloves and reduce with olive oil into a “garlic purée” (using if you have one a Provençal terracotta manual grinder—a nice gift to buy at the market and to bring back home to all your friends !).
* Rinse and dry the capers.
* Put the anchovy fillets to drain and chop them finely.
* Place all the ingredients into a food processor and season with pepper.
* Add olive oil in a steady stream and process until it has become a thick, spreadable paste.
Use as a spread for crudités, crackers, breadsticks, and slices of French baguette of course … enjoy it with a glass of Pastis … or add a tablespoon of it to a plain tomato sauce to make it special!

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