Orlando Murrin

Tapénade in the style of Marseilles

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

If you have never made your own tapenade, you will not know what you are missing. This is our favourite tapenade formula, but you can easily to customize it to your own taste.

Ingredients

  • 1 clove garlic
  • 1 dried fig, trimmed and cut into quarters
  • 1 tsp

Method

Process the first four ingredients till finely chopped, scraping down sides of the processor occasionally. Add the olives, parsley and lemon juice and process again, till as finely chopped as you wish. The tapénade should be moist rather than sloppy, and somewhere between smooth and chunky.

Adjust balance of flavours to taste. If you like it harder-hitting, add more garlic, anchovy and