Kitchen

Tapenade – A savoury French dip

by Anna
pescatarian dip tapenade
Are you Team Hummus or Team Tapenade? I’m on both of them. Just a little biased to tapenade this year because I recently bought a giant can (2kg!) of black olives. That means 10 jars of tapenade! Since it is a great present for any olives lover, this giant can of olives won’t be hard to finish.

Tapenade usually includes anchovy, but if you don’t eat fish, don’t worry. There is great algae tapende out there, too. I hope to conconct a recipe that I like soon and will keep you posted. In the meantime why not check out bear’s garlic pesto?
tapenade sardelle
Annas Tapenade
200 g pitted black olives
35 g capers
(125 g) 1 little can sardelles (I like those that are already marinated in an oil/lemon mix)
juice of half a lemon
olive oil

Drain the sardelles some. PLace them with the olives, capers and lemon juice in a tall vessel and add a dash of olive oil. Blend. You can add more olive oil until you like taste and texture. For me a dash of it does the job.

Serve as a dip with veggies and bread sticks or spread on sandwiches and crackers or just spoon it out of the jar. It makes a great little appetizer, a verrine!

Keep it in an airtight jar in the refridgerator for – I am guessing here – up to (at least) two weeks. It never lasts that long over here…
olive fish spread
What I like about tapenade is that it doesn’t need salt/pepper seasoning beyond its ingredients: they are so flavorfull and savoury already. Also this tastes a lot like southern France to me… I might want to call this the savoury equivalent to Nutella. Similarily addicting.

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