Tapenade is a thick olive sauce, a Provencal dish especially popular in Nice. Tapenade is eaten spread over bread or toast, served as a sauce for vegetables, meat, grilled fish, etc. The classic tapenade uses capers and this recipe is one of the appetizer options.
Summary
| Prep Time | 15 mins |
| Course | Main Dish |
| Cuisine | French |
Ingredients
Ingredients- Olives (black olives) pitted – 1 can
- Garlic – 3 cloves
- Celery stalk – 50 g
- Parsley greens – 0.5 bunch
- Black balsamic vinegar – 1.5 tbsp
- Olive oil – 50 ml
- Sugar to taste
- Chili sauce (optional) – to taste
Print Recipe
Pin Recipe Instructions
- Add 1 can of pitted black olives to the bowl of a food processor.
- Peel and chop 3 garlic cloves, then add to the processor.
- Chop 50 g celery stalk and add to the processor.
- Pour in 1.5 tbsp black balsamic vinegar.
- Add 50 ml olive oil and sugar to taste.
- Pulse the processor until the mixture is chunky but well combined—not a smooth paste.
- Transfer to a container and refrigerate for at least 30 min before serving.
Bon Appetit!
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