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From the one star french chef Patrick Asfaux

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Ingredients for a bowl of 'tapenade'
  1. 250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of brown olives harvested in a narrow area around the small town of Nyons, in Provence)
  2. 100 grams of anchovy filets preserved in oil
  3. 150 grams of drained capers
  4. 2/10 liter of olive oil
  5. freshly ground black pepper
  6. juice of one lemon
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With a pestle and a mortar, get the olives, the capers and the anchovy filets thinly crusehd.

Blend the resulting mixture and it make like a mayonnaise with the pestle (no yolks added). Season with pepper (no salt is necessary and add some lemon juice.

Serve this 'tapenade in a nice bowl with small 'baguette' bread croûtons roasted in the oven : you should then hear the Provence cicadas ...
credits photo : patrick Asfaux© A.F.Touch

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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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