• Save to your scrapbook
  • Save to your scrapbook

    Provencal Tapenade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Provencal Tapenade

    It's the caper- tapeno in the provencal dialect.

    • Preparation time: 10 minutes
    • Cooking time: no cooking necessary
    • Total time: 10 minutes 10 minutes

    Serves: 6


    • 3 tbsp capers, drained
    • 8 tbsp black olives, pitted and roughly chopped
    • 6 anchovy fillets in oil, drained
    • 2-3 tbsp tuna in oil, drained
    • 1 tsp black pepper, freshly milled
    • 1 tsp thyme, finely chopped
    • 6-8 tbsp extra virgin olive oil
    • 1 tbsp pastis brandy or vodka


    1. Put all the ingredients into a food processor and chop everything thoroughly, leaving the texture a little rough.
    2. Store in a screw-top jar and put it in the fridge; it will keep for a week.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars