TAPENADE from Provence

Ingredients for TAPENADE from Provence

Instructions for TAPENADE from Provence

To prepare the TAPENADE from Provence recipe, please follow these instructions:

Take the stones out of 100 g of black olives. Shake the olive meat in a mortar with 100 g capers and a teaspoon of mustard. When the bog has become a regular mass, add 1 dl olive oil, 2 cl cognac and plenty of freshly ground pepper. The mass is well mixed together. Should rest cold for at least an hour.

tips:
The tapenade is served, for example, on toasted bread with black olives and fresh celery toilets. Can also be lubricated on small slices of fresh bread and heated in the oven before serving - suitable for aperitif.