Black tapenade

Recipe: Black tapenade

Black olives tapenade recipe, I love these slightly wilted olives, and very fragrant. They are perfect for a tapenade recipe. With this easy-to-make recipe, you can flavor fish, white meats and even beef ribs. Also ideal for dinner aperitifs, it will stand out with its black color.

Recipe ingredients

  • Black tapenade recipe for: 500 g
  • 360 g Greek black olives without pits
  • 30 g anchovies in oil
  • 60 g capers
  • 2 cloves garlic
  • ¼ small onion
  • ¼ teaspoon ground gray pepper
  • 15 cl of olive oil

Instructions

  1. Roughly chop the black olives with a knife.
  2. Roughly chop the capers with a knife.
  3. Roughly cut the anchovies with a knife.
  4. Mix everything in jerks, so that the dough goes down to the bottom of the mixer.
  5. Add the garlic and onion cut into pieces
  6. Season with pepper and gradually add the oil while mixing until desired consistency is achieved.
  7. Reserve in the refrigerator.

Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 500 g
4 star rating: 1 review

What wine to drink with: Black tapenade

My favorite wine for this Minervois Grape variety recipe: Carignan, Cinsault, Mourvèdre
Temperature between 15 ° and 17 °

Peel the garlic Greek olives Mix the olives Add anchovies and capers Zoom

Thanks to Thibaut and Janos for the wonderful photos, memory of a long weekend at Easter

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