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    You are in: Home / Greek / Provencal Tapenade Recipe
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    Provencal Tapenade

    Provencal Tapenade. Photo by acerast

    1/1 Photo of Provencal Tapenade

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    bluemoon downunder's Note:

    The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below.

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    Units: US | Metric


    1. 1
      Process all the ingredients in a food processor until they form a smooth consistency.
    2. 2
      Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
    3. 3
      Serve with fresh or toasted bread.
    4. 4
      Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.

    Ratings & Reviews:

    • on May 09, 2009


      Yum! This was outstanding. I used anchovy paste, rather than whole anchovies, as this was what I had on hand, otherwise, I followed the recipe as written. The only thing that I would change is to roughly chop the garlic, then process less time for a chunkier texture. The flavor is great, and I look forward to using this to top grilled fish and chicken in the next week. Thanks for posting a great recipe!

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    • on July 17, 2014

      This was the first tapenade I've ever made. Even though I have no standard of comparison, I can say with confidence that this is a good tapenade. This will be on the appetizer menu when my Uncle comes in a month.

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    • on June 03, 2009


      Wow! Great flavour. I used WAY more anchovies (10?) but followed everything else. Spread this on croutons and served with rounds of chevre (goat cheese) and sun-dried tomatoes on the platter - this was an awesome appie for white wine.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Provencal Tapenade

    Serving Size: 1 (529 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 645.4
    Calories from Fat 575
    Total Fat 63.9 g
    Saturated Fat 8.7 g
    Cholesterol 4.5 mg
    Sodium 2937.7 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 9.4 g
    Sugars 0.5 g
    Protein 4.8 g

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