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A Provençal paste of black or green olives, anchovies and capers pounded in a mortar and pestle and seasoned with olive oil and lemon juice. The name comes from tapeno, the Provençal word for ‘capers’. Tapenade is served with crudités; with bread and freshly chopped tomatoes; as a dip for raw vegetables; or with grilled fish or meats. Tapenade is also sold ready–made in jars.