10 mins

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.

Be sure to add the olive oil a little at a time
Reviews of Tapenade
![]() 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. kaelynK (2 reviews) |
![]() 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. Raegan (2 reviews) |
![]() 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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