Preparation info
  • Makes

    250 ml

    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

Provençal Tapenade is a relish rather than a sauce, strong and forceful, and to be enjoyed in small quantities. If you don’t use it all up at once it can be kept in a covered jar in the fridge for a week or more.

Spread it thinly on hot toast or on oven-baked slices of French bread. Or pack it into a small bowl and surround it with strips of raw vegetables and hard-boiled eggs, as a first course. It is excellent, too, with Grilled Goats’ Cheese.