Ingredients
8 ounces black olives pitted
2 ounces capers
2 ounces anchovy fillets drained
5 cloves garlic
1/2 each lemon juice
1 x olive oil as needed
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Puree all the ingredients in a food processor except the olive oil first. Then add the olive oil in a thin stream until a spreadable paste is achieved. Other additions to the tapenade include sun-dried tomatoes and various herbs. Like aioli, it is served with meat, fish, vegetables, or on toasted bread. Tapenade can also be used as a filling. Take a paillard, (a thin slice of meat), such as a cutlet or a chicken breast that you've pounded thin, roll it with a tapenade stuffing and then saute.