Appetizers/ Vegan

Tapenade

Yes, it’s still winter…  The sky is not blue and the sun is not shining!! So what do we do now??

Well, let’s make a tapenade!!

You know me well now, I’m a huge appetizer fan!! To share with friends or family, on friday nights it’s always appetizers for a dinner to share!! 😉

It was obvisous that I had to give you some day the famous tapenade recipe… Obvious, right?

5 minutes of preparation, no cooking, just a few seconds with your hand mixer and that’s it!! So don’t even bother to buy industrial tapenade anymore if you did, or if you didn’t it’s time to make your own!! Aprons on!!

Let’s learn a bit about tapenade: it’s a Provençal name for a dish consisting of puréed or finely-chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it generally is eaten as an hors d’œuvre spread on bread, but sometimes it is used to stuff poultry for a main course.

Taste wise, homemade is much better for sure… And how to preserve it? Simply in a jar with lid in your fridge and you’ll be able to enjoy the tapenade for 3 to 4 weeks! See… you have absolutely no excuse…

The utensils:

A small cutting board,

A sharp knife

And a hand mixer or your blender.

Ready?

The recipe, Chef!

Tapenade

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Loading...
Serves: 250 g Difficulty: Super easy Price: $
Prep Time: 5 min

Ingredients

  • 150 g olives without stone (black or green)
  • 40 g capers
  • 30 g anchovy cream (or 4 or 5 fillets)
  • 30 ml olive oil
  • 1 garlic clove
  • Thyme
  • Pepper

Instructions

1

Rinse and dry the olives, place them in a bowl.

2

Add the capers, anchovy cream, minced garlic and thyme. Mix.

3

Add the olive oil little by little, add pepper and mix with a spatula.

4

It's ready!

You Might Also Like

2 Comments

  • Reply
    Élodie
    Monday March 30th, 2020 at 12:08 PM

    Bonjour Emma, as tu une suggestion car je suis fan de la tapenade mais sans anchois…. Comment puis je réaliser cette recette dans anchois? La même? Merci d’avance ?

    • Reply
      Emma
      Monday March 30th, 2020 at 12:35 PM

      Alors je ne sais pas trop. Je ne suis pas fan non plus des anchois, mais en prenant la crème d’anchois le goût est beaucoup plus doux. Une fois mélangé avec le reste, on ne sent pas le goût des anchois. Sinon essaie sans. Belle journée !

    Leave a Reply

    Si vous aimez, n'hésitez pas à liker sur Facebook