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From the one star french chef Patrick Asfaux

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4.8/5 (33 votes)
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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


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 : © Philippe Leridon - FOTOLIA