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
250 gr / 1 1/2 cup black olives
50 gr / 1/3 cup capers
10 to 12 cuillères à soupe / 8 to 10 tablespoons olive oil
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...
Words: Cécile Charlot.