Tapenade is a Provencal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’oeuvre, spread on gourmet breads such as baguette or ciabatta. Sometimes it is also used to stuff fillets for a main course.
Made from black olives is not the most attractive of dips because of it’s colour but it certainly taste far better than it looks. You can choose whether you prefer a rough or smooth textured finish and once you have made it once you can start to experiment with the ingredients to get your preferred flavour, whether it be more anchovies or capers. This recipe made enough to fill one small jar to enjoy as a hors d’oeuvre (as shown in photograph) as well as a base for a capsicum tart, which I will post the recipe for next.
- Approx 400g black olives pitted
- 1 garlic clove, crushed
- 1 lemon, juice only
- 2 tbsp capers, chopped
- 4 anchovy fillets, chopped
- 2 tablespoons olive oil
- Handful of parsley
- Mix all ingredients together with a hand blender or food processor to form a smooth or rough paste(I found my hand blender worked best).
- Season with black pepper if necessary.
- Will keep for several weeks in a jar in your fridge.