BLACK TAPENADE “Les Saveurs du Clavon”

ÉTymologically speaking “tapeno” means caper, so a tapenade necessarily contains capers. The essential product on your toasts, or in cooking (it goes perfectly with white meats and fish) Composition: Green olives 80%, capers 6%, olive oil, anchovy cream, vinegar, garlic, salt, pepper. A typically Provençal recipe made with green olives and capers. Product with a subtle taste, a little tangy touch in the back of the mouth. Tapenade is a traditional recipe emblematic of Provençal cuisine, invented in 1880 in Marseille, based on black or green olives, traditionally pounded in a mortar with olive oil, capers (tapena in Occitan, where its name), anchovy fillets, garlic, and Provence herbs. Black tapenade The composition of black tapenade has currently been simplified. Olives became the first ingredient, followed by capers and only anchovy fillets to enhance the aromas; A clove of crushed garlic with olive oil and pepper is added. Green tapenade There is its twin made from green olives. It is only made by mixing them, in equal parts, either with pine nuts or with almond powder. The presence of capers has become optional. Tasting It can be enjoyed on a canape, particularly as an aperitif, or simply by spreading it on bread or dipping vegetable sticks in it. But it can also be used as a stuffing for poultry. It is found in many recipes of Mediterranean cuisine.