Tasted as an aperitif on small slices of bread, this tapenade can also accompany vegetable sticks or zucchini slices. Recipe from the book I treat almost everything with the Mediterranean diet.
Illustration © Martine and Bernard Cotinat
Preparation: 15 min
Ingredients for an average 250 ml pot
- 160 g of black horny olives
- 40 g of capers (adapt the dose to your taste)
- 1 garlic clove
- 2 desalked anchovy nets
- 1 branch of thyme or oregano (or 1/3 from c.
- 5 tsp. to s. extra virgin olive oil
Preparation
Leave thyme or oregano.
Mix all the ingredients well and then adapt the amount of olive oil according to the consistency sought.
Place in an airtight pot in the refrigerator.
Tapenade can also decorate a vinaigrette sauce.
Other tartinable recipes for the aperitif:
-
Tomato-basil dips
-
Baba Garoush
-
Cucumber raita
-
Salmon rillettes
