This is a classic spread made from olives from the south of France.
In this recipe we are using black olives, but if you prefer a green tapenade, just use green olives.
Servings: For 6 People
Level: Very Easy
Preparation time: 15 minutes
Cooking time: 0
400g Stoned black olives (if you can’t get stoned olives – take the stones out yourself but ensure the total weight of olives is 400g after destoning)
4 Fillets of anchovies in olive oil
1 Clove of Fresh Garlic
1 tsp. Chopped fresh thyme
1 Tbsp Freshly squeezed lemon juice
10 Fresh black peppercorns
Drain the anchovy fillets and put them in fresh water for 30 minutes to remove some of the salt.
Peel and chop the garlic clove, mix well in a blender with the peppercorns, when well mixed, add the olives and the capers.
Drain and dry the anchovies with kitchen paper , add them to the mixture and blend, adding the lemon juice and about a tablespoon of olive oil.
Blend together when the mixture turns into a smooth paste with no large lumps.
Put the tapenade into a covered serving dish or jam jar and refrigerate for about 2 hours.
Serve on grilled crusty bread for a delicious canapÃ© to accompany an apÃ©ritif.
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