Skip to content

Tapenade

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).

Source and licence

"Tapenade" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tapenade, revision 4509003), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tapenade&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4509003

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  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.