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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.
  2. For this a blender is better than the traditional mortar and pestle.
  3. Add a few Tablespoons olive oil until smooth.
  4. Serve on toast as an amuse-bouche, or with boiled eggs, or with goats cheese and roasted peppers, or on potato gnocchi.