Estimated reading time: 4 minutes
Tapenade is something we eat a lot less here in the Netherlands. I rarely see it served at parties or as an aperitif. I myself love olives and so also tapenade. So I definitely buy these on a French market when I'm on vacation. A typical Provencal tapenade is this Provencal black olive tapenade. You may have seen it at a market stall where they sell olives and sausages. Trays full of nice thick black and green olives. But also this fine spread. And it is very easy to make yourself! Tapenade recipe tapenades
Provencal black olive tapenade
You make the Provencal black olive tapenade with dark olives. The whole pitch black ones aren't "real" by the way. Unfortunately, dye is added. So it is best to choose those beautiful thick deep purple olives. Anyway, I don't think supermarket olives are very fantastic. I prefer to buy them at the Turkish supermarket or at the Greek market.
The anchovies in this Provencal black olive tapenade give it some salt. These are very salty fish, so I would be careful with adding salt. Taste first before spreading. If you add some white, choose sea salt and not home-garden and kitchen salt.
Sea salt has a more complex flavor and can bring out the flavors of the tapenade better. It is also important to remember that anchovies not only add salt, but also a unique umami flavor that makes the tapenade tapenades even tastier.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Provencal black olive tapenade
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Ingredients:
- 150 gram black olives
- 50 gram green olives
- 50 ml olive oil
- 3 anchovy fillets
- 1 teen Garlic
- 1 el capers
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Grab your food processor and add all the ingredients.
- Turn until you have a well-mixed tapenade. Do you really want it spreadable? Then turn a little longer until you get a kind of "paste".
- Delicious bites!
Other tasty things that you can serve with an “apero”? I have some more ideas for you here:
How about these Salty Cheese Biscuits with French Herbs?
Or this Burgundian hummus platter with olives.
And this is how you make a French cheese board with brie and Compté.
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