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      four a bois maximus

      Wood-fired oven Maximus

      CHF 507.00 CHF 563.00
      Tapenade traditionnelle aux olives noires dans un bol en terre cuite

      January 25

      Traditional tapenade

      Discover the authentic recipe for Provençal tapenade: black olives, anchovies, capers, garlic, and extra virgin olive oil. Perfect for topping a wood oven fougasse or for a friendly aperitif in the south.
      Difficulty
      Preparation 10 minutes
      Cooking No cooking
      Servings 8
      Ingredients
      • 600 g pitted black olives
      • 3 cloves of garlic
      • 90 g capers
      • 16 anchovy fillets in oil
      • 180 ml extra virgin olive oil
      • 2 teaspoons dried thyme or oregano
      • 2 pinches of pepper
      Instructions
      1. Peel the garlic cloves.
      2. Blend the olives, capers, garlic, anchovies and thyme or oregano in a blender. Season with pepper.
      3. Add the olive oil little by little while continuing to blend until you get an even texture.
      4. Work some into your fougasse and keep the rest in the refrigerator in a scalded jar with a drizzle of olive oil (keeps for up to 1 month).