Black olive Tapenade

Hello foodies, Happy New year 2021. I hope this will be a great year for you all. Wishing you a good health, lots of happyness and a lot of cooking and baking. I ll start this year with an easy recipe. The black olive Tapenade. It is a classic from South of France. You all heard that olives and olive oil a great for us. A really good source of fat. Well this is a recipe that will let you create another type of dip for your grazing table. You can use is as a dip, but also as a spread on breads or as a topping cooking fish or meat. Whichever way you want to have it. People will love it It is easy to make and can be kept for a long time. Happy Tapenade everyone, Bon appetit, Frenchy  
Servings: 8 yield(s)
Prep Time: 10 mins
Ingredients
  • 200 g Black olives (kalamata) (Pitted)
  • 90 ml Olive oil (Virgin)
  • 20 Capers
  • 5 stick Parsley (any type)
  • 2 Anchovies fillet
  • 2 Garlic cloves
  • Salt & pepper
Instructions
  1. Gather all your ingredients. For this recipe you can either use a food processor, blender, nutribullet or your knife and chop chop.
  2. Put your pitted Kalamata olives in the food processor.
  3. Add the parsley.
  4. Add the anchovies, capers and garlic (French or Argentinian are the best).
  5. Blend for 10 seconds.
  6. Scrape down and add the oil.
  7. Blend again until you have a pasty mixture. Scrap down at times it only takes 1 minutes with few burst of 15 seconds. taste and adjust the seasoning... generally the tapenade is a little salty due to the anchovies so try first and you may just need to add some pepper.
  8. Serve your tapenade on a dish with crackers, grissini, turkish breads or just vegetables batons. Voila it is done in less than 10 minutes. Bon Appetit Frenchy
Recipe Notes

If you want a smooth tapenade keep Blending longer. If you want a creamy dip, add some cream cheese. you can keep the tapenade up to 4 weeks in a sealed container.