Tapenade is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it generally is eaten as an hors d’œuvre spread on bread, but sometimes it is used to stuff poultry for a main course.
3 cloves garlic, peeled
1 1/2 cups pitted kalamata olives
2 tablespoons capers
3 tablespoons finely chopped fresh parsley, basil, chives
1 tablespoons anchovy paste
2 tablespoons olive oil
Sea salt and white pepper
- Place the garlic cloves into a blender or food processor; pulse to mince finely.
- Add the olives, capers, parsley, basil, chives anchovy paste and olive oil Blend until everything is finely chopped.
- Season to taste with salt and pepper.