Anchovy tapenade is a traditional appetizer from South of France. Each family has its own recipe and here is ours! We eat it as a spread on toasted baguette, and we serve it with hard-boiled eggs and raw vegetables such as cauliflower, young onions, radish etc. We also have a glass of cold rosé wine or a glass of Pastis while eating it.
You can keep it in fridge up to 2 weeks and if there’s a bit leftover, you can also add it to tomato sauce for pasta or to a salad dressing.
Ingredients (4 servings)
- 120 Gr Anchovies fillets in olive oil
- 3 Garlic cloves
- 60 Gr Pitted black olives
- 30 Gr Soft butter
- 10 Cl Olive oil
- 1 Handful thyme (or rosemary)
- Pepper as taste
Directions
- Pell garlic cloves and cut them into 4 pieces
- Place garlic, pitted black olives, drained anchovies filets, soft butter and thyme or rosemary (or both) in your food processor
- Add 2 table spoons olive oil and mix. Anchovy tapenade is better with very small chunks than if reduced to a mash so don’t mix it for a too long time
- Place the mixture in a bowl and add slowly remaining olive oil while stirring
- Add pepper as taste
- The mixture must be smooth so you can add some more olive oil until it comes spreadable if needed
- Serve immediately or cover and place in fridge until serving
- Bon appétit!