With the blender running, a slow golden stream turns olives, capers and anchovies into a glossy spread, and Estoublon’s PDO Vallée des Baux-de-Provence Olive Oil, balanced and vegetal with a slightly fiery finish, gives this tapenade its backbone.
Serves 6 · 10 min
Ingredients
- 1 cup (150 g) pitted black olives
- 1 tbsp capers
- 3 anchovy fillets
- 1 garlic clove
- 1/3 cup (80 ml) PDO Vallée des Baux-de-Provence Olive Oil (Estoublon)
- A squeeze of lemon
- Pepper
- Toasted bread or raw vegetables, to serve
Method
- Blend 1 cup (150 g) of pitted black olives with 1 tbsp of capers, 3 anchovy fillets and a garlic clove.
- With the machine running, pour in 1/3 cup (80 ml) of the olive oil.
- Add a squeeze of lemon and some pepper.
- Serve on toasted bread or with raw vegetables.
The star of this recipe: PDO Vallée des Baux-de-Provence Olive Oil, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
