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Tapenade

Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.

186K 1× 4.1/5 based on 19 reviews

Last modified on: November 21^th 2010

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For 200 g, you will need:

1 75 g black olives
2 75 g tuna in oil
3 2 tablespoons olive oil
4 1 tablespoon lemon juice
5 ½ teaspoon Mustard
6 3 anchovys fillets
7 3 tablespoons olive oil
Total weight: 258 grams

Change these quantities to make:

200 g 400 g 800 g 1 kg 200 g

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Times for this recipe

Preparation: 13 min.

Step by step recipe

Stage 1 - 10 min.

Put into the blender goblet: 75 g black olives (stoned), 75 g tuna in oil, 2 tablespoons olive oil, 1 tablespoon lemon juice, ½ teaspoon Mustard, 3 anchovys fillets, salt and pepper.

Start the blender and add 3 tablespoons olive oil, pouring it in a thin stream. Blend until it forms a smooth purée.

Stage 2 - 3 min.

Transfer the purée into a jar with an airtight lid and keep in the fridge if you are not going to use it straight away.

Stage 3

Tapenade is perfect for spreading on small slices of toasted bread.

Remarks

The proportions given in this recipe are for guidance, so you can adapt it to suit your taste.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 9 %	6 1 %	120 20 %	1,190 60 %	4,980 60 %
Per 100 g	9 4 %	2 0 %	50 7 %	460 20 %	1,930 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish, Mustard

How much will it cost?

For 200 g : 2.66 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

I adore Tapenade! Thanks for sharing...
Posted by Louise november 25^th 2010 at 17:24 n° 1

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