French cuisine · Salads & Mezze

Provençal Tapenade

Coarsely pounded paste of black olives, capers and anchovies with olive oil – the classic aperitif spread.

Ingredients · for 4 servings

• 250 g black olives (pitted)
• 2 tbsp capers
• 4 anchovy fillets
• 1 clove garlic
• 1 tsp thyme
• 1 tbsp lemon juice
• 6 tbsp olive oil
• 1 baguette
• Pepper

Instructions

1. Drain the olives and check for any remaining pits; rinse and squeeze the capers and roughly chop the anchovy fillets.
2. Peel the garlic clove, halve lengthways and remove the green germ – otherwise the paste turns bitter.
3. Pound the garlic with the thyme in a mortar to a fine paste.
4. Add the olives, capers and anchovies little by little and pound coarsely; the tapenade should stay chunky, not become a purée.
5. Stir in the lemon juice and work in the olive oil in a thin stream until a glossy, spreadable paste forms; season with pepper.
6. Let it sit for at least 30 min and serve with toasted baguette.