Tapenade Provençale

By Muriel Levin | Recipes

Jun 14

Ingredients:

  • 250 g of pitted black greek olives
  • 60 g of capres ( squeeze out the liquid)
  • 50 g of anchovy ( optional)
  • 1 clove garlic
  • 150 ml of olive oil
  • 1 Soup spoonful of fresh lemon juice
  • Pepper to season

Mix all solids and slowly add olive oil to create an emulsion. 

You can replace the anchovy with sautéed mushrooms.

This is quite a strong flavorful dish, so it’s better to serve it with some crackers as an appetizer.

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About the Author

MSL - A Name You Trust. I have developed the remarkable ability not only to provide my clients with information but also to help them understand what the information means to each of them in particular. I want to coach them so that they can reach the best decision. Besides, enthusiasm is one of my most powerful qualities and I put it to work into creating success for my clients. Today a team with specialized functions is needed to work most efficiently. My team is made of experts, each in their own field. That is why I have partnered with attorneys, CPAs, decorators, management coordinators and other experts to service my clients at the highest level in every field. The decisions are yours, I am here to help you! ~ Muriel