Tapenade Monégasque
The Quirky Foodster Team
Ingredients
- Pitted black olives (Niçoise if available) — 1.5 cups (225 g / 8 oz)
- Capers — 2 tbsp
- Anchovy fillets — 4
- Garlic — 1 clove
- Olive oil — 3 tbsp
- Lemon juice — 1 tbsp
- Crusty bread, to serve
Method
- Combine the olives, capers, anchovy fillets and garlic in a food processor or mortar.
- Blend or pound to a coarse paste.
- Gradually add the olive oil, blending or mixing until it forms a spreadable consistency.
- Stir in the lemon juice.
- Serve with crusty bread.
Introduction: A rich, briny spread of black olives, capers and anchovy, served with crusty bread as a classic Mediterranean starter.
Cultural Background: Tapenade takes its name from the Provençal word for capers (‘tapeno’), and this bold, savoury spread has long been part of Monaco and the wider Riviera’s appetizer tradition, its intensity making it a natural pairing with simple bread and a glass of wine.
Tips: Leave the tapenade slightly coarse rather than perfectly smooth for the traditional rustic texture. Taste before adding extra salt, as olives, capers and anchovies are all naturally salty.
Variations: Add a few sun-dried tomatoes for a different flavour profile. Stir in a little fresh thyme for extra Provençal character.
Storage: Store covered in the refrigerator for up to 1 week.
Reheating: This is a cold spread and is not reheated.
Nutrition: Per serving (approx.): 130 kcal, 2 g protein, 12 g fat, 4 g carbohydrate.
FAQs:
Q: Can tapenade be made without anchovies?
A: Yes, though the anchovy adds a distinctive umami
Q: What is tapenade traditionally served with?
A: Crusty bread, crudités, or as a topping for grilled fish
- Pitted black olives (Niçoise if available) — 1.5 cups (225 g / 8 oz)
- Capers — 2 tbsp
- Anchovy fillets — 4
- Garlic — 1 clove
- Olive oil — 3 tbsp
- Lemon juice — 1 tbsp
- Crusty bread, to serve
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