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Recipes

Olive Tapenade

Olive Tapenade

This Provençal classic is great for crudités, fish, and white meat. Keeps for 2 weeks refrigerated.

Ingrédients

  • ½ cup pitted black or green olives
  • ½ cup capers
  • 1 can anchovy filets in olive oil
  • 1 small can tuna in olive oil
  • 1 garlic clove
  • 1 Tbsp Dijon mustard
  • ½ tsp fennel, ground
  • 1 tsp Herbes de Provence
  • 1 tsp pepper, ground
  • 2 Tbsp cognac (opt.)
  • ½ cup olive oil

Method

  1. 1

    Place all ingredients, except the oil, in a food processor and purée.

  2. 2

    Slowly drizzle the oil while the machine is running. Let it rest for a few minutes and serve.

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