Preparation info

  • Makes 1¼ cups 300 ml Sauce to Serve

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Its stark black color and vibrant flavor have earned Tapenade a lasting place on contemporary tables. The essential elements are capers, black olives, and anchovy, with olive oil and a kick of lemon. The olives you use are important. I prefer mild, dry-cured olives that are not too salty, such as those from Nyons. Olives with pits tend to have a deeper flavor, so pitting them by hand is worth the effort. Old recipes sometimes used cooked tuna instead of bread to bind the puréed mixture. It