Tangy Olive Tapenade Recipe

This lovely recipe gets its title from the Provençal name for capers which gives this dish a lot of spunk along with the other ingredients black olives, anchovies, and olive oil in this tasty recipe. It is an easy dish to make at home and can be made the traditional way with a pestle and mortar, or with a food processor. Either way, it is simple to make and is very tasty!

How To Serve This Tasty Dish

• on a variety of crackers
• on toast or crusty French bread like baguettes
• with a raw vegetable (crudites) platter
• for a snack, lunch, perfect appetizer, and a condiment for a variety of foods

Variations

It can be flavored with garlic, herbs, lemon juice, and even brandy, it is entirely optional for you depending on what you want it for or to your own tastes. Why not try it with different flavors to see which you prefer?

It is basically a paste and is usually spread on pieces of toast but can also be spread on crusty French bread, crackers, or crudites, whichever you prefer. Tapenade is also used to stuff fillets for a main meal.

This is a delicious dish to add variety to your hors d'oeuvres table, or, if like me you fancy a snack, it is the perfect dish to have ready in your refrigerator!

Tempting Appetizers

• Quick and Easy Olive Tapenade
• Snails With White Wine & Mushrooms
• Olives As Appetizers
• Stuffed Avocados
• Exquisite Chicken Liver Paté Recipe

📖 Recipe

Tangy Olive Tapenade Recipe

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• Author: Judith Coates

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Description

Tapenade is an hors d'oeuvre or appetizer that is the perfect dish to have ready in your refrigerator!

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Ingredients

Units USM Scale 1x2x3x

• 225 gram/8 ounce black olives, pitted
• 4 ounce/100 gram anchovy fillets (use tinned)
• 225 gram/8 ounce capers
• 100 gram/4 ounce tuna fish (tinned and drained)
• 1 tablespoon wholegrain mustard
• 2 tablespoons olive oil
• 1 tablespoon cognac
• Freshly ground black pepper and NO SALT! (Anchovies provide enough salt.)

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Instructions

1. The traditional way to make your tapénade is to pound the olives, the anchovy fillets, capers and tuna fish using a mortar and pestle.
2. You can of course do this, however, if you have a processor, just place the ingredients into this and mix on slow for a few seconds then add the mustard, the olive oil and the cognac and process again for a further few seconds or until it has formed a good smooth paste.
3. Place your tapenade in a serving bowl or dish and leave to cool in the refrigerator.
4. Serve with toasted French bread or with little herb crackers.