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Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper).



  1. Blend the anchovies, capers and olives.
  2. For this a blender is better than the traditional mortar and pestle.
  3. Add a few tablespoons olive oil until smooth.

Serve on toast as an amuse-bouche, or with boiled eggs, or with goats cheese and roasted peppers, or on potato gnocchi.