Thursday 18 October 2012

Tapenade recipe

When you taste Tapenade, you can almost feel the sun on your skin, smell lavender and see beautiful Provence. Spread on warm crusty bread, tapenade is delicious especially with an Aperitif: a  typical French pre-meal drink. In the South of France, they’d usually drink an anise-flavoured liqueur (Pastis or Ricard).

I know it’s far from being sunny and warm or anything like Provence but if you like black olives as I do, you can eat tapenade anytime of the year rain or shine. It only takes 5 minutes to make.
Try it it’s seriously addictive!

Black Olive tapenade

200g pitted black olives
3 anchovies
1 tsp of drained capers (optional)
1 garlic clove
3 tbs of olive oil
A dash of lemon juice


Put all the ingredients in a food processor and blend until you get a smooth paste.
Serve on warm rustic bread and enjoy! Bon Appetit!