A dish from Richard Olney
A dark Provençal paste of olives, capers, anchovy, and olive oil, spread on bread or served with vegetables.
Serves 6
Tapenade takes its name from the Provençal word for capers, and Olney's version is rough and strong rather than smooth. A spoonful on toast or alongside raw vegetables is the way it is eaten in the south.
Produce
Meat & Poultry
Oils & Vinegars
Pantry / Durable
Pit the olives and put them in a mortar or a food processor with the capers, anchovies, and garlic.
Pound or pulse to a coarse paste, then work in the olive oil and lemon juice. Do not over-process; some texture is desirable.
Taste and add more lemon or oil as needed. Serve on toast, with bread, or as a condiment for vegetables.
Adapted from Simple French Food. View a published recipe at NYT Cooking (opens in a new tab)
A cookout in Provence · Provence, France