Black olive tapenade

 

 

Black olive tapenade and few variants ideas

 

 

Time: 15min

Ingredients: (for 4 people)

  • 200 g pitted black olives
  • 5 anchovy fillets in oil
  • 50 grams of capers
  • 1 large clove of garlic
  • 15ml lemon juice
  • 3 tablespoons olive oil
  • Herbs de Provence
  • Thym
  • Black pepper

 

Preparation of the recipe:

  1. Prepare the ingredients
  2. Drain (reserving a teaspoon of juice) and if possible pit the olives
  3. Finely chop the garlic.
  4. Put everything in a blender including a teaspoon of olive juice (except olive oil)
  5. Mix
  6. Put the tapenadein a bowl
  7. Add olive oil and stir.

 

Few ideas variants: use green olives or add 50 grams of dried tomatoes; or add 50 grams of pine nuts

 

vert-de-vin-champagneWines food pairing:

  • Bandol – Provence (Red or Rosé)
  • Coteaux d’Aix en Provence (Rosé)
  • Iroulégy Rosé
  • Red Patrimonio (Corsica)
  • Gaillac Blanc
  • Champagne

 

Cheers!

 

Jonathan Choukroun Chicheportiche

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