Black Olive Tapenade

Preparation info

  • Serve

    6–8

    people.
    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

My neighbour in Saint-Chinian, M. Galy, has planted a caper bush by the fence at the bottom of his potager. It is placed to get full sun and he is proud of it, as they are notoriously difficult to get going. He and Mme. Galy pickle the capers in vinegar, and it is from pickled capers (tapèno in Provençal; tapera in Occitan, tapenade is taperada in Occitan) that one makes tapenade – pounding them together with stoned black olives and anchovies in olive oil.

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