Tapenade

10 servings

5 minutes

Pates are an important part of French cuisine, and you can make them from anything you like, for example, olives. Tapenade - that's what this pate is called - turns out rich and aromatic: in addition to olives, you will need capers, anchovies, lemon zest and other products that make the taste of tapenade so diverse.

Energy value per serving

• Calories: 102.6
• Proteins: 1.1g
• Fats: 9.3g
• Carbohydrates: 1.6g

Ingredients

• Pitted olives: 200 g
• Olive oil: 70 ml
• Lemon juice: 15 ml
• Lemon zest: to taste
• Capers: 20 g
• Anchovies: 3 pc
• Garlic: 2 clove
• Thyme: 1 sprig
• Ground black pepper: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Chop garlic and anchovies together until pureed. This way, the garlic will release more juice.

   Required ingredients:

   • Garlic: 2 cloves
   • Anchovies: 3 pieces

3. Place garlic-anchovy paste in the blender and add olives.

   Required ingredients:

   • Garlic: 2 cloves
   • Anchovies: 3 pieces
   • Pitted olives: 200 g

4. Add olive oil.

   Required ingredients:

   • Olive oil: 70 ml

5. Add capers, lemon zest, and juice.

   Required ingredients:

   • Capers: 20 g
   • Lemon zest:  to taste
   • Lemon juice: 15 ml

6. Add thyme leaves.

   Required ingredients:

   • Thyme: 1 sprig

7. Add pepper.

   Required ingredients:

   • Ground black pepper:  to taste

8. Strike until it becomes a lumpy, heterogeneous mass.

9. Spread the pâté on toasted slices of baguette.

10. Submit.