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.
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.
- Pitted olives: 1 glass
- Pitted black 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.
- 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.
