Green olive and tomato tapenade

Green olive and tomato tapenade recipe

I always have tapenade at home waiting in my refrigerator, at home it’s been a long time since we no longer buy appetizer cakes in supermarkets. I also often have a dry sausage bought on the market in Vesoul from my friend Odile, who offers a multitude of olives, sausages and cured hams. I had chosen Belle di Cerignola olives for my green olive and tomato tapenade, they are long and firm, the stone sticks to the flesh. I took great pleasure in preparing this Tapenade with green olives and tomato, but also at the time of tasting on a toasted homemade bread, a killer.

Green olive and tomato tapenade recipe for 6 people:
Ingredients :

  • Green olives from Italy
  • 15 gr of Italian sun-dried tomatoes
  • 2 large capers
  • 3 tablespoons of olive oil for the sundried tomatoes
  • 1 purple garlic clove
  • 15 tablespoons extra virgin olive oil
  • 5 pink berries and Séchouan pepper for decoration
  • 10 Sichuan peppercorns


  1. Thinly slice the sun-dried tomatoes with a knife.
  2. Cover the tomatoes with a spoonful of olive oil.
  3. Pits the green olives, removing the flesh with a sharp knife.
  4. Peel the purple garlic.
  5. Mix the olives, capers and garlic at the same time.
  6. Gradually add olive oil.
  7. Crush the pepper.
  8. Pour the tapenade in a ramekin.
  9. Add the pepper and pink berries.
  10. Sprinkle with tomatoes in oil.

Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Green olive and tomato tapenade

My wine for this recipe: favorite Saint Peray blanc Cépage Hermitage blanc and Roussanne
Temperature between 08 ° and 10 °

Ingredients Mixer

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