An intense and silky Provençal black olive tapenade, where the ripe olive meets the saltiness of capers and anchovies. To be served well chilled on country bread or with crisp raw vegetables.
Ingredients
- 300 g pitted Nyons or Greek-style black olives
- 6 pieces anchovy fillets in oil
- 30 g drained capers in vinegar
- 60 ml extra virgin olive oil
- 1 clove garlic
- to taste ground black pepper
- 8 slices country bread
Method
- Carefully drain the olives, capers, and anchovies, then pat them with paper towels until they yield almost no more liquid.
- Peel the garlic, remove the germ if it is pronounced, then crush it slightly to mellow its strength before blending.
- Put the olives, capers, anchovies, and garlic in the bowl of a small food processor, then pulse in bursts until you get a chopped but still slightly coarse texture.
- Pour in the olive oil in a slow stream while blending briefly, until the tapenade becomes supple, shiny, and spreadable without being completely smooth.
- Taste, pepper lightly if necessary, then pulse a few more times until the seasoning is well distributed.
- Scrape the sides of the bowl, transfer to a small ceramic bowl, then smooth the surface with the back of a spoon.
- Let rest in the refrigerator until the flavors meld and the garlic loses its sharp bite.
- Take the tapenade out a little before serving so it becomes supple again, then serve with the country bread.
Nutrition
Per serving
- Energy
- 567.3 kcal
- Protein
- 7.65 g
- Carbohydrate
- 35.65 g
- Fat
- 41.18 g
- Fibre
- 11.91 g
- Calcium
- 102.67 mg
- Iron
- 2.49 mg
- Magnesium
- 47.3 mg
