As days are getting longer, my patio becomes the main attraction in the evenings… together with long drinks or a chilled bottle of wine…and some nibbles … I always have something in the fridge for such moments.
Tapenade comes from the ancient word for capers, “tapeno”. In ancient times, capers would be preserved mashed together in amphora, covered in oil, making a sort of paste. Later on, vinegar and garlic were introduced…, vinegar has given its place to fresh lime juice and a bit of lemon zest, to give some depth. As for the anchovies, they are used in most variations of tapenade.
Black Olive Tapenade with Anchovy & Capers
6 anchovy fillets in oil, sliced
450 g black olives, pitted, chopped
1 garlic clove, crushed
2 lemons, zest
1 small chili, finely chopped
90 ml olive oil
1 tablespoon parsley leaves, fresh
1 tablespoon chives, fresh
bread, country-style, fresh
2 teaspoons capers, drained of brine
ground black pepper, to taste
1. In a bowl, mix the anchovies, olives and garlic together so that it forms a thick paste.
2. Add the lemon zest, chili and olive oil until the mixture becomes the consistency you personally like. Add ground pepper to taste. Add the herbs – the chopped parsley and chives.
3. To serve as an appetizer cut the bread into thin slices. Spread the tapenade on top and on top of this, add a few more capers.
Notes: This may be made in advance. It keeps well in the refrigerator for a couple of weeks.