Olive tapenade with capers and anchovy

4 servings

10 minutes

Tapenade made from olives with capers and anchovies is a traditional French appetizer from sunny Provence. This thick paste-like sauce made from black olives, garlic, anchovies, almonds, and capers has a rich, tangy flavor with subtle salty and nutty notes. Its velvety texture pairs perfectly with crispy baguettes, toasts or fresh vegetables. Tapenade can be used as a spread, pasta addition or meat marinade. Thanks to its olive oil coating, it retains freshness and flavor for a long time. This exquisite delicacy brings the atmosphere of Mediterranean cuisine into the home.

Energy value per serving

• Calories: 184
• Proteins: 2.1g
• Fats: 18g
• Carbohydrates: 4.8g

Ingredients

• Olive: 200 g
• Garlic: 2 clove
• Canned Anchovy Fillets: 2 pc
• Almond: 20 g
• Olive oil: 2 tbsp
• Pickled capers: 1 tbsp

Cooking steps

1. Place all ingredients in a blender and blend until smooth. You can also grind them in a mortar.

   Required ingredients:

   • Olive: 200 g
   • Garlic: 2 cloves
   • Canned Anchovy Fillets: 2 pieces
   • Almond: 20 g
   • Olive oil: 2 tablespoons
   • Pickled capers: 1 tablespoon

2. Transfer the mass to sterilized jars.

3. Pour a small amount of olive oil so that there is a 'film' of oil on top. This will help preserve the tapenade longer.

   Required ingredients:

   • Olive oil: 2 tablespoons

4. Close the jar with a lid. Store in the refrigerator.