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.
1
Place all ingredients in a blender and blend until smooth. You can also grind them in a mortar.
- Green olives: 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.
- Olive oil: 2 tablespoons
4
Close the jar with a lid. Store in the refrigerator.