10 mins
Tapenade
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!
Tangy Goat's Cheese & Dill Potato Salad 
Tartiflette Ingredients for Tapenade
Currently displaying quantities in US Imperial Measurements
How to Cook Tapenade
- Blend the olives, capers and anchovy fillets in an electric blender and work till smooth.
- 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.
- 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
Reviews of Tapenade
 January 03 2015Outstanding. 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. kaelynK (2 reviews) |
 May 17 2014Super 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. Raegan (2 reviews) |
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. Faith (1 review) |
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