Easy tapenade recipe

Have you decided to treat yourself to delicious dishes, but nothing comes to mind? Then you can quickly and easily make a Tapenade! Tapenade is an olive paste or dip, native to the Provence region of France. It turns out fat and salty! This snack goes well with wine. Tapenade is part of the Mediterranean cuisine and can be found everywhere. The taste and aroma inherent in this part of our planet. Tapenade is useful because of the high content of elements in the oil and the olives themselves. Making tapenade is easy: a blender and a few ingredients. We use two varieties of olives: the Greek black olives of Kalamata and the Italian green olives of Castelvetrano. Of course, in your region or country there may not be exactly these olives, then you can replace them with similar ones, but then you may not feel the full taste and flavor of Mediterranean cuisine.

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Recipe type: Snacks
Recipe type: French
Yield: 12
Prep time:
Cook time:

Easy tapenade


Garlic — 2 large cloves
Parsley — 50 grams
Capers — 1 teaspoon
Olive oil — 2 tablespoons
Anchovies — 2 carcasses
Lemon juice — ½ lemon
Kalamata olives — 150 grams
Castelvetrano olives — 300 grams


1. Peel the garlic. Large chop.
2. Coarsely chop the parsley.
3. Peel the olives from the seeds, if there are any.
4. Cut the anchovies into pieces.
5. In a blender, stir the olives, garlic, parsley, 2 tablespoons of cold-pressed olive oil, anchovies and the juice of half a lemon.
6. Turn on the blender for 10 seconds. From the walls of the blender container to the middle, we distribute the contents of our mixture. Turn it on for another 15 seconds.
Serving: in a frying pan, you can fry the baguette until crisp or serve with crackers.
It can be stored in the refrigerator for up to two weeks.
Bon Appetit!

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