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Recipe: La Tapenade


Tapenade is a French spread from Provence consisting of puréed or finely chopped olives, capers and anchovies. Its name comes from the provencal word for capers tapenas. It is a popular food, especially in the south of France where it is generally eaten as a appetiser spread on bread, or stired though pasta.

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Serves: 2 people
Prep time: 20 min
Difficulty: Easy


Ingredients

  • 175 g green olives, pitted
  • 160 g black Italian olives, pitted
  • 6 sun-dried tomato halves
  • 1 Roma tomato
  • 2 tsp baby capers
  • 1 garlic clove
  • 2 anchovy fillets
  • 1 small French shallot
  • 80 ml olive oil, plus extra for brushing
  • 1 lemon, juiced
  • 1 pinch ground black pepper
  • ¼ tsp chilli flakes
  • 1 small handful basil leaves, torn

  • 4 slices sourdough



Instructions

  1. Finely chop the olives, tomatoes, capers, garlic, anchovies and shallot and place in a bowl.
  2. Add the oil, lemon juice, pepper, chilli flakes and basil and stir to combine. Taste and adjust the seasoning if necessary.
  3. Preheat a chargrill pan over high heat. Brush the bread with olive oil and grill on both sides until golden. Spoon the tapenade onto the grilled bread and serve immediately.


A recipe from SBS Food by Adam Liaw
Source Wikipedia

Bon appétit !

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