This tapenade recipe, a complexly flavored but easily prepared olive spread, is a staple of Provence, in the South of France. Accent sandwiches, mix it into a cheese ball, American-style, or serve it with sliced baguettes and crudités for a lovely, elegant appetizer.
Prep Time: 10 minutes
Total Time: 10 minutes
- ½ lb black olives, drained and pitted
- ½ teaspoon anchovy paste
- 2 tablespoons capers, drained
- 1 clove garlic, crushed
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon lemon zest
- 1/8 teaspoon dried thyme
- 4 tablespoons olive oil
How to make Provencal tapenade:
Using the pulse mode, process all the ingredients, except the olive oil, until a paste just begins to form. While pulsing, add olive oil in a steady stream and process until all ingredients are thoroughly blended, but still retain a coarse-grained texture. Chill for a few hours before serving.
This tapenade recipe makes 6 servings.