Tapenade
It is a bread spread from the Provence region of southern France, which contains crushed black olives, capers, olive oil, often salted anchovies, and lemon juice. The components are crushed almost homogeneously, sometimes they are also left in larger pieces. It depends on the food maker.
Similar variants of this dish were prepared in this region almost 2000 years ago.
A particularly rustic version of this dish can be made using a mortar and pestle.
Preparation time: 15-20 minutes
Level: Easy
Serves: four to six
Ingredients:
200 g can of black olives. The best Tapenade is made of stoned olives, but preparing this version is more time-consuming.
3 tbsp capers
2-3 salted anchovy fillets
About 30 ml of good quality cold-pressed olive oil
About 1 tablespoon of fresh lemon juice
Freshly ground black pepper for seasoning
Preparation:
- Pour black olives, capers, anchovy fillets, olive oil, and lemon juice into an electric grinder and grind everything evenly or until the spread seems suitable.
- Season with black pepper and mix in fresh lemon juice. Since anchovies are salty, there is probably no need to add salt separately.
Use the spread on good bread or as a side dish with vegetables or meat.
Ready!!
