Straight Out Of Provence: La Tapenade

  Photo: Via Pinterest.

Photo: Via Pinterest.

 

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...

 

Words: Cécile Charlot.