This spread or dipping sauce has a French origin -it has born specifically in the “Provence” located in the South, over the Mediterranean- is excellent to consume with toast as an aperitif or to accompany meat, fish, pasta and vegetable dishes. Let’s learn how to make it!
– 200 gr. Pitted black olives
– 4 Tablespoons of capers
– 3 Anchovies
– 2 Tablespoons of squeezed lemon
– 2 Tablespoons of olive oil
– 1 Clove of minced garlic
– Black pepper
– You can add basil, rosemary, thyme, dried tomatoes and/or chili (optional)
– Place all the ingredients in a processor until they form a paste (you may have to turn off the processor and mix the spread with a spoon before processing again if there are non-integrated pieces on the sides).
– As an alternative you can make your tapenade with a mortar (this is the traditional way), there were no processors in the time of our grandmothers.
– You can also add a some chili if you like it more spicy and the aromatic herbs of your preference.
– Do not add salt because olives, capers and anchovies already have a lot of salt.
– Done! Your tapenade is ready!
You are going to love that preparation for all your meetings, it’s ideal to make tapas and to eat with cheeses. You can also prepare your tapenade with green olives to make another variant of flavour and colour in your entry table. The ideal is to make it the day before so the flavours are well integrated at the serving time.