Tapenade
The real recipe for tapenade, just like in the south, baked in the Maximus oven!
How about a traditional tapenade to go with wood-fired fougasse? Then let's get started with this delicious recipe!
Tapenade has a wonderful aroma of olives and Provence; you can almost hear the cicadas singing. The last wood-fired oven recipe we presented was for a traditional olive fougasse baked in a Maximus wood-fired oven .
To ensure the dish is perfect, our gourmet chef shares the secrets of the authentic tapenade recipe, just like in the South of France. The quantities given will allow you to fill the fougasse and save some for another appetizer. Enjoy it for longer!
Recipe ingredients
- 600g pitted black olives
- 3 cloves of garlic
- 90g of capers
- 16 anchovy fillets in oil
- 180 ml of extra virgin olive oil
- 2 teaspoons of dried thyme or oregano
- 2 pinches of pepper
Recipe steps
- Peel the garlic cloves
- Mix the olives, capers, garlic, anchovies, thyme or oregano in a blender, and season with pepper.
- Gradually add the olive oil while continuing to mix.
- In just a few minutes you will obtain a uniform texture.
- All you have to do now is incorporate some of it into your focaccia.
Tapenade version without anchovies
Replace the anchovies with 1 tablespoon of lemon juice
Tapenade version without capers
Replace the capers with 1 teaspoon of sea salt
Keep the tapenade
Tapenade can be kept in the refrigerator for up to a month. To do this, you need to prepare a jar, sterilize it by boiling it, and let it dry.
- Pour your tapenade
- Pour a drizzle of oil
- Close the lid tightly