Tapenade d'olive vert. Mettez les ingrédients dans un récipient, mélangez bien. Mixer avec le mixeur, jusqu 'à homogénéiser les ingrédients. You don't need to use anchovies to make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon juice.
Olive tapenade is a great spread to serve with crackers for an easy appetizer.
Olive tapenade can be served in a small dish alongside your favorite crackers, flatbread or toasted slices of baguette, or use it to top off some homemade hummus for a layered dip with a beautiful presentation.
We made this olive tapenade the other evening and honestly I could NOT stop eating it.
Vous pouvez cuisiner Tapenade d'olive vert using 5 ingrédients et 3 pas. Voici comment cuisiner ça.
Ingrédients de Tapenade d'olive vert
- Vous avez besoin 250 g de olive vert dénoyautés.
- Préparez 3 de càs huile d'olive.
- C'est 5 gousses de d'ail.
- C'est 5 de anchois.
- Préparez 80 g de câpre.
Those little slices of toasted baguette topped with ample quantities of olive tapenade were going down like gangbusters. It's just so deliciously salty and olive-y. Blitz all the ingredients except the thyme in a small food processor. Tapenade is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies.
Tapenade d'olive vert étape par étape
- Mettez les ingrédients dans un récipient, mélangez bien..
- Mixer avec le mixeur, jusqu'à homogénéiser les ingrédients..
- Bonne dégustation..
Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread. Ditch the jar and make your own Provençal tapenade instead. Spread over toasted baguette for lunch or stuff into poultry for a main course. Blend the olives, capers, anchovies and oil, then stir in the garlic and chilli.