Black olive tapenade recipe
Tapenade takes its name from the Provençal word for capers, 'tapeno'. The most traditional tapenade is made with black olives.
Ingredients
- 150 g black olives, pitted and chopped
- 1 garlic clove, crushed
- 1 tbsp capers, drained
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 75 ml olive oil
- 5.3 oz black olives, pitted and chopped
- 1 garlic clove, crushed
- 1 tbsp capers, drained
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2.6 fl oz olive oil
- 5.3 oz black olives, pitted and chopped
- 1 garlic clove, crushed
- 1 tbsp capers, drained
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 0.3 cup olive oil
Details
- Cuisine: French
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Place the olives, garlic, capers, lemon juice, and zest in a mortar or the small bowl of a food processor. Add 1 tablespoon oil and pound or whizz, gradually adding more oil until you have a thick paste.
- Taste, season with pepper, and serve immediately. Tapenade can be refrigerated, covered with cling film, for up to 4 days.
Recipe taken from Mediterranean Cookbook, by Marie-Pierre Moine, published by DK, £20, dk.com
You might also like:
Spanish tortilla with olives and chorizo
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature