Preparation info
  • Serve


    • Difficulty


    • Ready in

      10 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

The word tapenade comes from the Provençal word ‘tapeno’, meaning capers, which are the traditional base for this tantalizing combination. You can make it in many different ways according to your taste, and some recipes from Provence use a larger proportion of capers to olives, but the one I like is made with black olives (from the South of France, if possible) and watercress leaves. It is a beautiful deep purple colour and full of flavour and complexity. It tastes great with crudités, on t