Tapenade (or tapenade) is a thick olive sauce, a Provencal dish especially popular in Nice. Tapenadu 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 | 10 mins |
| Total Time | 10 mins |
| Course | Main Dish |
| Cuisine | French |
Ingredients
Ingredients- Pitted olives (black olives) – 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
- Place the olives in the bowl of a food processor.
- Peel the garlic, chop, add to the olives.
- Chop and add celery stalks.
- Add balsamic.
- Add olive oil, sugar.
- Grind to an almost homogeneous mass, but not to a state of pate. Place in the refrigerator.
Bon Appetit!
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