This olive-caper-and-anchovie paste, usually served on toast as an appetizer, has a strong Mediterranian flavor. Tapenade (or the similar anchoïade) can also be used as a basting paste for fowl or beef, or as a stuffing for turkey.

Part of the flavor comes from using good "strong" black olives, and the uniqueness comes from the capers (tapeno is Provençal for caper).

Recipe (4 servings)

300 g black olives pitted [olives noirs]
200 g capers [câpres]
100 g white tuna [thon blanc]
10 anchovies washed, in strips [anchois]
2 cups olive oil [huile d'olive]
1 teasp mustard [moutarde]
1 sprig basil [basilic]
1 clove garlic [ail]
salt, pepper, thyme, laurel

1. Grind together in a mortar the olives, capers, anchovies, tuna and garlic.

2. Add the mustard, herbs, spices and olive oil, and beat thouroughly until you have a smooth paste.


Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint