READY IN
10 mins
Tapenade Recipe

Tapenade

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Vegetarians
Marie-Danielle

Recipe by  

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

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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 MARIE-DANIELLE'S HOT TIP:
Be sure to add the olive oil a little at a time
 
Print Kitchen-Friendly View

Reviews of Tapenade

Rating 5 out of 5 - Many cooks will make this recipe again January 03 2015
Outstanding. This is something I'd never made, but I figured it couldn't be too difficult. I just served the tapenade with pita chips. That was the first thing to go on my appetizer table! I did purchase quality deli olives, which I think made all the difference in the world. I will absolutely make this again.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again May 17 2014
Super delicious! We enjoyed it on saltine-like crackers. I followed the recipe proportions eaxctly and it was perfect. I was surprised that all those ingredients when mixed together would taste this great. We loved this! Thank you.
(2 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again February 08 2013
Best tapenade I've EVER tasted. Way, way better than any of the shop bought stuff. Surprisingly easy to make and so quick. I made it originally as part of a buffet alongside small crackers. As soon as everybody got the hang of loading the crackers, it all disappeared (maybe I should have loaded the crackers myself and put those out on plates). Since then, I've made this several times for an appetizer on little lightly-toasted bread slices (with a tiny wedge of lemon on each piece). Again, always appreciated and always the first thing to go. Super recipe. Well done Marie-Danielle, and thanks.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

87 Starters and Appetizers
87 Starters and Appetizers

The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.

1 Hall of Fame Recipes
1 Hall of Fame Recipes

Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!

48 Ways with Eggs
48 Ways with Eggs

The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.

Other Sauce Recipes

Tonnato
Tonnato

Vitello Tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavoured with tuna.

Onion Gravy
Onion Gravy

Onion Gravy is one of those recipes that no-one ever thinks about but which can transform a 'regular' meal into a delicious feast. Great with liver.

Lemon Dressing
Lemon Dressing

This type of salad dressing is more 'tangy' than either Vinegar Dressing or Summer Oil Dressing, but makes a nice change on a hot summer's day.

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up