A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, 'tapenas'. It is a popular dip in the south of France, where people eat it spread on bread. Sometimes it also serves as a condiment to fish dishes.
The tapenade is unbelievably quick and easy to prepare and some variations include also garlic and anchovies to the other ingredients. This tasty appetiser originates from the southern French region of Provence. The origins of its name come from the Provençal word for capers 'tapenas'.
The paste is normally spread on toasted bread eaten as an 'hors d'œuvre' (appetiser), or sometimes as a condiment to fish dishes. Let's prepare the recipe and then follow our first French lesson: Lesson 1 - Presenting oneself in French.
Préparation: 15 minutes
For: 5 people
Preparation: 15 minutes
Ingrédients
- 200gr olives noires
- deux gousses d'ail
- 2 c.à.c de câpres
- 4 filets d'anchois
- 2 c.à.s d’huile d'olive
- herbes de provence
- une baguette
Ingredients
- 200gr pitted black olives
- 2 garlic cloves
- 2 tsps capers
- 4 anchovy fillets
- 2 tbsps olive oil
- herbes de Provence
- a baguette
Méthode / Method
Dans un bol mixeur, mettez l'ail hachez, les olives noires dénoyautées, les câpres et les filets d'anchois Versez l'huile d'olive et mixez jusqu'à obtenir une consistance de purée. Ajoutez les herbes de provence.
In a blender, put the finely chopped garlic, black olives, capers and anchovies. Pour the olive oil and blend to the consistency of a purée. Add the herbs de Provence.
Grillez la baguette en four à 140ºC pour 5 minutes. Dégoutez la tapenade avec la baguette.
Grill the baguette in the oven at 140ºC for 5 minutes. Taste the tapenade with the baguette.
This tapenade is a favourite of mine as it's so tasty, quick and easy to make. Let me know if it becomes a favourite of yours too. Now you can move on to learning how to present yourself in French. Enjoy and don't forget to post your takes on this wonderful tapenade on my social media.
