Black olives tapenade

Singlemade: black olives tapenade

We’ve already been over pesto and hummus, time for some tapenade! I went for a simple timeless classic with black olives and anchovy.

To prepare for this intro, I had Google tell me that the word ‘tapenade’ is derived from the Provençal dialect’s ‘tapéno’, meaning caper. But we’re not using capers in this Singlemade-variation…

I also noticed that the pictures in this post show the Belgian or German colours, instead of the French ones (unintentional, I swear!). 🙂

In the picture you’ll see the tapenade being served on some toasted ciabatta with a tomato salsa, maybe ripping off an Italian bruschetta more.

But, no matter, this tapenade is incredibly scrumptious and that’s all that counts! :-p

Singlemade: black olives tapenade

Print Recipe
Black olives tapenade
Black olives tapenade
Course Appetizer
Cuisine French
Prep Time 5 min
Servings
small bowl
Ingredients
Course Appetizer
Cuisine French
Prep Time 5 min
Servings
small bowl
Ingredients
Black olives tapenade
Instructions
  1. Rinse the olives and dab them dry with some paper towels (or let them leak out in a strainer).
  2. Add the olives, the lemon juice, the olive oil and the anchovy fillets to a cup.
  3. Add 4 turns of the pepper mill.
  4. Blend everything together. Don’t be afraid to leave some chunks.
  5. Season to taste if needed with pepper and salt.
Recipe Notes

* You can usually find some long, slender glass jars with olives in salted water. They’re perfect for a single-person-tapenade.

** You can get anchovy fillets in tiny jars that are resealable and will keep for ages in the fridge.


Input Singlemade test panel

Valerie liked the taste, but thought it was too oily. So I cut down the oil to 4 tablespoons instead of 5! She took it to some friends and scored big! 🙂

Beau had the tapenade for lunch. She was amazed at how easy it was! She used a food processor, so it came out really smooth. Next time she’ll use an immersion blender, ’cause she likes it chunky.’ 🙂
Tip: Beau served it with pumpkin crackers and sweet homegrown cherry tomatoes. Delicious!

Carine’s a big fan as well! But she thinks it’s more of a summery dish. 🙂
Carine’s tip: if you’re serving it on bread, rub some garlic on there first!


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)