How to make a fantastic Tapenade

15 | 05 | 2021
How to make a fantastic Tapenade

Tapenade is a typically Provençal flavour. It makes use of some of the most ubiquitous ingredients in Provence - olive oil, black olives, anchovies, garlic and herbs. It is the perfect dip or spread to accompany fresh bread, still warm from the oven. Alternatively, it is a fabulous stuffing for roasted chicken breasts. Here's Provence At Home's recipe for this mouth-watering dip for your next party:

Black olives, pitted 250g

Anchovies, preserved in oil, drained 4 filets (about 20g)

Pickled garlic 80g

Capers 1 tablespoon

Extra virgin olive oil 20ml

Herbes de Provence (Dried Rosemary, Thyme, Origano, Marjoram) 1 teaspoon

Baguette 1 (to serve with)

Combine the pitted olives in a food processor with the pickled garlic cloves, the anchovies fillets, capers and the herbs. You could use a mortar and pestle to blend these by hand, though this is time-consuming. Blend into a paste and slowly drizzle in the olive oil to emulsify. 

You want the dip to be light and creamy, so don't be shy with the olive oil. It must emulsify into the mixture, though, to be truly authentic, not floating on the surface of the taste.

Enjoy with bread, croutons, or savoury crackers.