50 grams of black olives 2 tablespoons of capers A handful of chopped parsley One clove of chopped garlic One tablespoon of lemonjuice 1/2 dl of olive oil Herbes de Provence Salt and pebber
Tapenade is an olive spread from Southern France. It is spiced with a mix of herbs called herbes de Provence. It consists of thyme, wild thyme, marjoram, oregano, rosemary, basil, chervil, lovage, sarriette, lavender and fennel.
Prepare this dish only with good olives, you stone yourself.
Chop everything fine with a food processor, if you want your tapenade very smooth. Otherwise chop it manually.
Add less or a bit more olive oil until the tapenade gets the consistency you like.
I use coarser versions for pasta, softer versions to dip or spread.
Good salt works well in a dish like this.
Try out others types of olives, salty anchovies and so on.
NB: Some would advice not to eat garlic at all when you drink champagne.