Green Olive Tapenade

Preparation info

    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 150 g stoned green olives
  • 50 g capers in vinegar
  • 30 g</


Drain the olives and the capers. Put them in to the food processor with the anchovies and the parsley. Pulse until you have a coarse purée, then trickle in the olive oil and pulse a few seconds more. Season generously with black pepper. Eat on grilled pain de campagne with a glass of rosé.