Victoria Cherniag Ruiz

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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 anchovy 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

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Victoria Cherniag Ruiz

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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.

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Ingredients

6 portions

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1/4 kilos black olive, boneless
2 anchovy 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.