Tapenade with black olives
Mediterranean delicacy: An exquisite recipe for a homemade tapenade with black olives awaits you. This versatile and aromatic paste is perfect as a dip, spread or as an accompaniment to meat and fish. This delicacy is incredibly easy and quick to prepare. With this Mediterranean delicacy we can quickly and easily bring the taste of the south to the table.
What exactly is a tapenade?
Tapenade is an olive paste that comes from southern French cuisine. The main ingredients are pitted olives, anchovies and capers (Franco-Provençal: tapenos). It is used as a spread or dipping sauce.
What is Tapenade Noir?
Tapenade Noir is also called the Black Tapenade. This olive paste goes wonderfully with toasted bread or gratinated with feta cheese.
How long does tapenade last?
The tapenade will keep in the fridge in a sterile jar for up to 4 weeks. Not that it has ever been available to us for this long, but the possibility is there.
Is olive tapenade healthy?
From a nutritional perspective, olive paste is low in cholesterol and fat and contains lots of fiber and healthy monounsaturated fatty acids such as oleic acid. It is an excellent source of vitamins A, E, K and B2 as well as zinc, copper, calcium and iron.
The olive is one of the oldest plants in the Mediterranean region. Their substances regulate cholesterol levels in the blood and reduce the risk of coronary artery disease, hardening of the arteries and high blood pressure.
And olives are good for the intestines: Lactic acid bacteria, which olives naturally contain, produce lactic acid. They are particularly easy to digest and digestible for both the stomach and the intestines. Olives also “feed” the beneficial bacteria that form our intestinal flora. Black or green olives have a very low calorie density and can therefore promote weight loss. Such foods tend to make us feel fuller for longer and can therefore better control our feelings of hunger.
Preparation time: 20 minutes
INGREDIENTS
- 1 large bunch of flat-leaf parsley
- 2 fresh garlic cloves
- 1 organic lemon
- 500 g pitted black olives
- 150 g capers
- 300-350 ml olive oil
- 12 anchovy fillets
- black pepper
PREPARATION
- Wash the parsley, shake it off and pat dry. Pluck the leaves from the stems and chop the leaves roughly.
- Peel the garlic and cut it into small pieces.
- Grate the peel from the organic lemon and squeeze out the juice.
- Place the pitted black olives and capers in a food processor or blender.
- Add chopped parsley, garlic, lemon juice and lemon zest to the olives and capers. Gradually pour in olive oil as you work the mixture into a smooth paste.
- Make sure the consistency doesn’t become too runny – around 300-350 ml of olive oil should be enough.
- Season tapenade with black pepper.
- Serve with fresh baguette, crackers or as an accompaniment to grilled meat and fish.
Durability: Store the tapenade in an airtight jar in the refrigerator.