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Provençal tapenade

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Ingredients for 4 servings:

  • 100 g capers
  • 2 tbsp olive oil
  • 100 g anchovies
  • 200 g olives, black
  • 1 tsp Dijon mustard
  • 2 garlic cloves
  • 1 tsp, leveled herbs de Provence
  • 1 pinch(s) of pepper
  • 1 pinch of fleur de sel

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pit and chop the olives. Combine all ingredients in a bowl and blend with a hand blender. The paste can be stored in the refrigerator for a few days. Tip: The olive paste has a very intense flavor, especially delicious on toasted white bread. It also works well as a dip for grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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