5 Ingredients or Fewer
Tapenade
Popular on Food52
11 Reviews
Simon K.
October 20, 2014
I followed this recipe (not to the letter, since my olives were already sliced and preserved in brine rather than olive oil) and my wife and one daughter approved (wife being the polite person she is, but daughter without reservation) while my son and other daughter gave me a firm thumbs down, but both can't stand olives and anchovies so...MY verdict is what counted the most, and I believe I will be doing this every other day! It tasted great on bread and with my fresh veggie salad. At one point I will replace the anchovies with a Ugandan variety called Angarra, and the Ugandan olives that we call Empaffu, and I will revert with an update. ;-)
Simon K.
March 1, 2017
@ChefJune: You are most certainly welcome to visit one of these days and try it out! :-)
Simon K.
March 1, 2017
Yes, ma'am! Right here in the Pearl of Africa (or the Heart of Africa, as some say). Enjoying lots of fantastic food and always looking out for new recipes and ideas...
SouffleBombay
June 21, 2011
Anything with capers is good in my book! Sounds wonderful
ChefJune
June 1, 2012
Did you know that "Tapena" is the Provençal word for Capers? And for the locals, the essential ingredient for any Tapenade, olive or otherwise, is Capers.
AntoniaJames
August 26, 2010
To die for! It's a classic for good reason. No wonder it's so universally loved. Thanks so much for posting this. ;o)
See what other Food52ers are saying.