Tapenada Recipe | Grand Culinary - ReCiPes
Photos - Alton Brown

Recipe author – (Alton Brown) – TV presenter, famous chef, culinary writer, actor, cameraman

Photos Tapenada

Tapenade is a Provencal appetizer of olives, capers and anchovies, which is usually used as a spread on baguette slices or crackers. It will take you just a few minutes to cook it. All ingredients are simply crushed in a blender, and the snack is served immediately. To make the taste richer, use olives of different varieties. Anchovies will make it more pronounced and rich, and lemon flavor will add a refreshing citrus notes. Tapenade can be served as a spread, for example, spreading crostini or as a sauce, for example, with chicken or meat.


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Time: 10 minutes.

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 220 gr seedless olives
  • 2 anchovy fillets, rinse
  • 1 small clove of garlic, minced
  • 2 tbsp. l capers
  • 2 – 3 fresh basil leaves
  • 1 tbsp. l freshly squeezed lemon juice
  • 2 tbsp. l extra virgin olive oil

Recipe preparation:

  1. Rinse the olives thoroughly in cool water. Put all the ingredients in the bowl of the food processor. Grind while stopping to scrape the mixture from the sides of the bowl until everything turns into a paste with slices, for a total of about 1-2 minutes. Place the tapenade in a bowl and serve.
    Output: 1.5 tbsp.


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