Cookbook:Tapenade

Tapenade
Difficulty

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Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper).

• 6 cured anchovies
• 1 tablespoon capers, rinsed and drained
• 1 cup (240 ml) pitted black olives
• Extra-virgin olive oil

1. Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.
2. Mix in a few tablespoons olive oil until smooth.
3. Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi.