Olive and Anchovy Tapenade is a delicacy. Simple and quick to make, it is a recipe suitable for any occasion: appetizers, aperitifs, buffets, sandwiches… It is a typical preparation of the French region of Provence. There are many variations, but this is the one I prefer. With this sauce, I also dress pasta, both hot and cold.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 1/2 cups Gaeta olives
- 1.75 oz Anchovies in oil
- 1.75 oz Pickled capers
- 2/3 cup Extra virgin olive oil
- 2 teaspoons lemon juice
Preparation
If you want to speed up the preparation of this recipe, you can use a food processor.
Personally, I chop everything with a knife.
Pit the Gaeta olives, drain the capers, and chop everything together with the anchovies and two teaspoons of lemon juice.
Add the extra virgin olive oil, and mix well.
Place the mixture in a glass jar and cover with extra virgin olive oil.
It can be stored in the refrigerator for a very long time, the important thing is that after taking some out, you always cover it with extra virgin olive oil.
Now take a slice of bread and taste it immediately!!!!!
Notes
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