Green olive tapenade
Ingredients
For
4
personnes
- 500 g of green olives from France (Lucques, Picholine, etc.)
- 30 g capers
- 1 pinch of herbes de Provence
- 1 pinch of pepper
- For example, an intense-flavoured olive oil from France
- Optional: walnuts, hazelnuts or almonds.
Tip
The secret to a good tapenade: quality French olives! We choose not to add anchovies so as to preserve all the flavours of the olives used. Enjoy as an aperitif on toast.You can also use the tapenade in cooking: tapenade puff pastries, rabbit, etc. Choose Lucques olives, Picholine, etc. cracked olives from the Baux-de-Provence Valley PDO, Lucques olives from Languedoc PDO, and olives from Nîmes PDO.
Instructions
Stone the green olives from France.
- Crush the capers, thyme and pepper in a mortar or a small food processor. If you like, add walnuts, hazelnuts or almonds (about a handful).
Add the green olives.
Blend the mixture into a smooth paste, adding the olive oil in a thin stream until the mixture is smooth and supple.
Tip
The secret to a good tapenade: quality French olives! We choose not to add anchovies so as to preserve all the flavours of the olives used. Enjoy as an aperitif on toast.You can also use the tapenade in cooking: tapenade puff pastries, rabbit, etc. Choose Lucques olives, Picholine, etc. cracked olives from the Baux-de-Provence Valley PDO, Lucques olives from Languedoc PDO, and olives from Nîmes PDO.
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