Tapenade is a classic of Provencal cuisine. It is ideal as an aperitif on a slice of toasted baguette!
Ingredients For
-
-
-
x 2
-
1 tbsp
-
x 0.50
-
-
Preparation
1
If you are using black olives with pits, start by removing the pits.
2
Then mix the olives, anchovy fillets, capers, peeled garlic clove, juice of the half lemon and olive oil. Add a pinch of salt.
3
Blend everything together until you have a smooth paste. Pour into a small bowl and add a final drizzle of olive oil.
© ©Cuisine de Géraldine
Contributor
La Cuisine de Géraldine
Food Blogger
Our latest recipes
French Desserts
Walnut, Chocolate and Salted Butter Caramel Tartlets
In partnership with Fruit and Veg from France
