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Tapenade

Ready in 10 mins

Recipe by Marie-Danielle 

Tapenade is a Provençal dish from France consisting of puréed or finely chopped olives, capers, anchovies and olive oil. In this recipe, I also add brandy for a bit of extra flavour. Tapenade is a popular food that is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course. To be fair, olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the French word tapenade! Whatever... it still tastes mighty good!

Preparation Time

10 Minutes

Ingredients for Tapenade

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Currently displaying quantities in US Imperial Measurements

Makes about ½ pint (275ml):

7 oz black olives (stoned)
2 oz anchovies
2 oz capers (drained)
4 tablespoons olive oil
1 tablespoon brandy

How to Cook Tapenade

  1. Blend the olives, capers and anchovy fillets in an electric blender and work till smooth.
  2. Stir in the brandy (or grappa if you prefer) to this puree, then gradually add the olive oil in a slow trickle stirring all the time to obtain a pomade.
  3. Serve chilled as finger food with Savoury Cheese Biscuits, Savoury Chive Biscuits or just small toasts or slices of stone baked bread.
MARIE-DANIELLE'S HOT TIP:
Be sure to add the olive oil a little at a time