Maybe you think, as I once thought, that the word tapenade and the recipe for this dish came to us from one of the Latin countries? Then you and I were wrong 🙂 The word is French, and the thick sauce, aka tapenade, was invented somewhere in Provence. But no matter what you and I think about it, it will not affect the taste of tapenade made correctly. Take a look in your refrigerator, maybe you have some bored, dried up or wilted olives that are waiting for you to cook something from them? For example, from this recipe.
Maybe you think, as I once thought, that the word tapenade and the recipe for this dish came to us from one of the Latin countries? Then you and I were wrong 🙂 The word is French, and the thick sauce, aka tapenade, was invented somewhere in Provence. But no matter what you and I think about it, it will not affect the taste of tapenade made correctly. Take a look in your refrigerator, maybe you have some bored, dried up or wilted olives that are waiting for you to cook something from them? For example, from this recipe.- Prep time: 5 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: appetizer
- Cookware: mortar and pestle
- Cuisine: French
Ingredients
- 200 g olives
- 2 cloves of garlic
- 20 capers
- juice of ½ lemon
- 4 tbsp olive oil
Cooking method
Step 1
Pit the olives and chop finely. Peel and chop the garlic. Pound olives, capers, and garlic using a pestle and mortar until smooth. Add lemon juice and oil and stir. Store in a refrigerator in a closed container for no more than 1 week.
My tips and tricks:
Remember that it is not necessary to use the same type olives for tapenade. On the contrary, if you mix kalamata, black and green olives together, the taste will be even brighter. If the tapenade seems thick to you, you can always fix it by adding a little bit of olive oil. A thick tapenade is convenient for a bruschetta, and in a thinner one it is so delicious to dip a ciabatta or a fresh baguette.
- 200 g olives
- 2 cloves of garlic
- 20 capers
- juice of ½ lemon
- 4 tbsp olive oil
- Pit the olives and chop finely. Peel and chop the garlic. Pound olives, capers, and garlic using a pestle and mortar until smooth. Add lemon juice and oil and stir. Store in a refrigerator in a closed container for no more than 1 week.