After discovering the tradition of apéro in France, discover with us a recipe that can match your glass of wine! Indeed the tapenade is a Provencal recipe invented in 1880 in Marseille. It can be made with black or green olives. 


200g black olive 

8 capers 

3 tablespoons of olive oil

5 anchovy fillets

1 garlic clove

- Chop the olives with a knife, then peel the garlic clove.

- Drain the anchovy fillets and dry them on paper towels

- Drain the capers.

- Place olives, anchovies and capers in the bowl of the blender.

- Blend and add the olive oil in a stream to obtain a soft mixture.

-SARAH, Thanks for your contribution!

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