Tapenade

There is no one recipe for this Provençal speciality, an intensely flavoured and finely chopped paste consisting predominantly of ripe black olives, capers, garlic and-optionally – anchovies and basil. It may also contain lemon juice or wine vinegar. The name comes from tapeno, the old Provençal word for capers. Tapenade may be used to dress grilled fish or eaten with a selection of raw vegetables crudités or with hard-boiled eggs and toast.