Straight Out Of Provence: La Tapenade

There is not a more Provençal dish than tapenade. Fret not the little fishes - see the list of ingredients 😬 - and the olives - many people weirdly don't love these green and black orbs - and try this fresh, spreadable goodness on a slice of grilled bread. You can thank us later.

Prep time: 30 min
Level: easy

Ingredients

250 gr / 1 1/2 cup black olives
50 gr / 1/3 cup capers
10 anchovies
10 to 12 cuillères à soupe / 8 to 10 tablespoons olive oil
Half lemon
Black pepper

Recipe

Remove the pits from the olives.

Remove the salt / rinse the anchovy filets.

Squeeze the juice out of the half lemon.

Mix the olives, capers and anchovies in a high-speed mixer. Add the pepper, then add the olive oil and lemon juice little by little. The mix should be rather smooth but a couple of small chunks have never killed anybody!

Serve with grilled bread, fresh tomatoes, steamed potatoes, cold fish...

FoodCecile CharlotAugust 15, 2018frenchie, france, french, french girl, french style, french woman, Lifestyle, Culture, French Lifestyle, French Culture, francophile, french life, culture, rules, food, French culture, society, French society, Recipe, How to, How to guide, Guide, Guidelines, Food, Food porn, yummy, nom, miam, Pain, Recette, Secret, Secrets, Cuisine, Cook, Cooking, olives, tapenade, spread, olive oil, provence, provencal, provencaleComment