Tapenade of olives, black olives and chili peppers

4 servings

15 minutes

Tapenade is an elegant appetizer from Provence that has become an integral part of Italian cuisine due to its rich flavor and versatility. It is a savory paste made from olives and capers, enhanced with chili pepper, garlic, and anchovies. Capers add a subtle tanginess while balsamic vinegar and lemon juice deepen the flavor profile. Olive oil binds the ingredients into a velvety texture. This tapenade is a true embodiment of Mediterranean culinary art, combining salty, spicy, and savory elements. Perfect for serving with crispy toasts, crackers or fresh bread; it can also be used as a sauce for pasta or an accompaniment to meat and fish dishes.

Energy value per serving

• Calories: 383.4
• Proteins: 12.6g
• Fats: 30.3g
• Carbohydrates: 10.5g

Ingredients

• Pitted olives: 1 glass
• Pitted olives: 1 glass
• Chili pepper: 1 pc
• Olive oil: 3 tbsp
• Garlic: 3 clove
• Capers: 0.5 glass
• Anchovy fillet: 1 jar
• Lemon juice: 2 tbsp
• Ground black pepper: to taste
• Balsamic vinegar: 1 tbsp

Cooking steps

1. Chop the olives and black olives. Cut the chili pepper in half, remove the seeds, and chop finely. Also chop the anchovy fillet finely.

   Required ingredients:

   • Pitted olives: 1 glass
   • Pitted olives: 1 glass
   • Chili pepper: 1 piece
   • Anchovy fillet: 1 jar

2. Mix all ingredients, add crushed garlic cloves, season with olive oil, lemon juice, and balsamic vinegar. Add salt and pepper, and mix well.

   Required ingredients:

   • Garlic: 3 cloves
   • Olive oil: 3 tablespoons
   • Lemon juice: 2 tablespoons
   • Balsamic vinegar: 1 tablespoon
   • Ground black pepper:  to taste

3. Serve as an appetizer with toasted bread, crackers, or toast.