Black olive tapenade
Ingredients
For
4
personnes
- 500 g of black olives from France (Cailletier, Tanche, Grossane, etc.)
- 30 g capers
- 1 pinch of herbes de Provence
- 1 pinch of pepper
- Olive oil from France
- Optional: walnuts, sun-dried tomatoes, honey, Agen prunes.
Tip
The secret to a good tapenade: quality French olives! Choose olives labelled PDO (black Nyons olives PDO, Nice olives PDO, black olives from the Vallée des Baux de Provence PDO) or French olives from the Grossane, Cailletier, Tanche and Lucques varieties…We choose not to add anchovies in order to preserve all the flavours of the olives used. Enjoy as an aperitif on toasted bread. You can also use the tapenade in cooking: tapenade puff pastries, rabbit, …
Instructions
Stone the black French olives.
- Crush the capers, thyme and pepper in a mortar or a small food processor. Add, if you wish: walnuts (about 30g), 8 Agen prunes, 40g of sun-dried tomatoes or a few spoonfuls of honey.
Add the black olives from France.
- Blend everything into a smooth paste; if desired, add a dash of olive oil to make it creamier.
Tip
The secret to a good tapenade: quality French olives! Choose olives labelled PDO (black Nyons olives PDO, Nice olives PDO, black olives from the Vallée des Baux de Provence PDO) or French olives from the Grossane, Cailletier, Tanche and Lucques varieties…We choose not to add anchovies in order to preserve all the flavours of the olives used. Enjoy as an aperitif on toasted bread. You can also use the tapenade in cooking: tapenade puff pastries, rabbit, …
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