Cookbook | Ingredients | Recipes

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).

Ingredients edit

Procedure edit

  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.