1 tablespoon capers

1 large garlic clove

30 gr convert conversionfresh parsley

1 tablespoon lime juice

90 ml convert conversionolive oil extra vierge

black tapenade:

75 gr convert conversionblack olives

75 gr convert conversion sun dried tomatoes

red tapenade:

150 gr convert conversion sun dried tomatoes

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
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How to prepare:

Put capers, garlic and parsley in a kitchen machine or use a blender.

Add for the black tapenade chopped stoned olives and chopped tomatoes.

Add for the red tapenade the chopped tomatoes. Mix well.

Pour, while the machine blends, lime juice and olive oil in and mix to a smooth sauce.

The tapenade can be kept for two weeks when put in a closed jar in the fridge.

Serve the tapenade on room temperature with (toasted) bread or crackers.

The tapenade is also delicious served with meat at a barbecue-party.

First published: April 12, 2003, Netherlands
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