Recipe Store

Culinary Vacations for Lovers of Food and Wine

Provencal Cuisine Discovery Culinary Vacation

France

Tapenade

300 g (9 oz) black pitted olives

6 to 8 anchovy fillets preserved in oil

50 g (¼ cup) capers

One tablespoon of blanched garlic

Olive oil: the amount depends on the consistency of the olive paste that you would like to achieve

Cut the anchovies in small pieces. Chop the capers.

Combine the olives, the anchovies and the capers in the bowl of a food processor and reduce to a paste. Add the garlic and slowly incorporate the olive oil.

The tapenade is served as an appetizer with a glass of Rosé Wine.

Bon Appetite.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.