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Cookbook | Ingredients | Recipes

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).

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.
  2. Mix in a few tablespoons olive oil until smooth.
  3. Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi.