Connect with your user and interact with us:

Already have an account? Connect here

Validate the account:

Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.

Have not you received the code? check in the junk mail tray.

Start

Recipes

Easy snack recipes

Tapenade (pate of olives)

Victoria Cherniag Ruiz

Recipes:

2 Photos

Upload your Photo

Victoria Cherniag Ruiz

Tapenade (Pate of Olives)

Name: Tapenade (Pate of Olives)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: Francesa
Ingredients: 1/4 kilos black olive, boneless; 2 flat anchovies fillets, rinsed; 1 clove garlic, finely chopped; 2 tablespoons capers; 3 leaves basil; 1 tablespoon lemon juice; 2 tablespoons olive oil

10 mins

Low

4.666667

3 comments

Victoria Cherniag Ruiz

	61
Favorites

Collections

Glider

Super List

Upload a picture

To print

Tapenade is a spreadable paste based on black olives, capers and anchovies. It comes from the Provence region in France and is also known as olivada. It is served as a snack, spread on bread.

Learn more about Victoria Cherniag Ruiz

Ingredients

6 portions

Select all ingredients

1/4 kilos black olive, boneless
2 flat anchovies fillets, rinsed
1 clove garlic, finely chopped
2 tablespoons capers
3 leaves basil
1 tablespoon lemon juice
2 tablespoons olive oil

Preparation

Rinse the olives in cold water. Place all the ingredients in a food processor. Mix well, and with a low spatula what has stuck to the edges of the processor. The mixture should remain as a paste after grinding for 1-2 minutes.

Place it on a platter to serve and accompany with slices of bread.