Sauce made with black olives, anchovy fillets, capers and olive oil. Some will also use green olives. To be tasted in delicious canapés à the aperitif, can also be used as stuffing for poultry.


  • 200 g large pitted black olives
  • 100 g anchovy fillets in oil
  • 2 tablespoons capers
  • 2 glasses of olive oil
  • 1 tablespoon lemon juice
  • black pepper


Put the following in succession through a fine grinder or blender: olives, anchovies and capers. Mix all these ingredients in a mortar and pestle, add pepper and mortar, season with pepper and gradually add the olive oil in a thin stream, like a mayonnaise. Add lemon juice and and pepper. Mix. The tapenade should be thick. It can be kept in a cool place in a glass jar. The tapenade must be thick.

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