TapenadeTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:315.6 kcal
Proteins:7.8 g
Fats:19.9 g
Carbohydrate:27.5 g
Fibers:2.7 g
Sugar:3.2 g
Cholesterol:4.3 mg
Sodium:627.7 mg
Calcium:105.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
200
g
pitted black olives
6
x
100
g
anchovies),, desalted
100
g
capers
4
cloves of garlic
250
ml
olive oil
juice of 1 lemon
8
thin slices of country bread
pepper
METHOD
- Clean the anchovies, removing the bones and tail;
- peel the garlic cloves; crush 3 of them;
- in a mortar, mash the olives, anchovies, capers and 3 crushed cloves of garlic;
- season with pepper; gradually add the olive oil, blending the mixture to a smooth thin paste;
- mix in the lemon juice;
- toast the bread slices; rub the crumb with the remaining clove of garlic; spread with tapenade.
CHEF'S NOTES
Tapenade is a typical hors d'oeuvre from the south of France. It's a purée of anchovies, olives and capers that is usually spread on bread, but it can also be used to brush on meat or fish, or used as a dressing with salad or vegetables.
It is stored in a glass jar, covered with olive oil.
Tapenade differs from region to region and from family to family. Some cooks add a spoonful of water to make it more spreadable. Others blend in a spoonful of strong mustard.
Don't add salt, because the anchovies are already salty.
