Tapenade is a typical dish of the South of the France. Indeed, the word "tapenade" comes from the Provençal “Tapenos” which means “capers”. Living in Australia, I really wanted to revisit the flavors of the South. Like any recipe, searching for the right ingredients is essential.
For the tapenade, the most important is the choice of the olives. For this recipe I chose Kalamata olives, they certainly are a little more expensive than basic black olives but I do not regret my choice!
Generally, the 'traditional' recipe wish to add 1/3 of the weight of the anchovy olives and 1/3 weight in capers, and then adds the seasonings as desired (garlic, almonds tapered, basil). Therefore for instance, if you choose 300 g of olives, you should add 100 g fillets of anchovies and 33 g of capers.
I have revisited it a little and here’s my recipe that I share with you today….
200g Kalamatta olives
5 small capers
3 garlic cloves
2 tbsp olive oil
- In a blender, put together the garlic, the olives, anchovy, garlic cloves, and the capers
- Blend it for 2 minutes until the mixture is smooth.
- Place the tapenade in a bowl and add olive oil slowly.