ReceptnaptárTapenade (Provençal olive spread) with toast and eggs
Tapenade is the signature olive spread of Provence, named after the Provençal word tapeno (caper). Made from olives, anchovies and capers, it is served on toast as an appetizer or with aperitifs. Ready in minutes and keeps for weeks.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Put the olives, anchovies, capers, garlic and thyme leaves in a food processor.
- Pulse, gradually adding the olive oil, until you have a coarse spreadable paste (it needn't be smooth).
- Add lemon juice and taste (anchovies and olives are salty, so salt is rarely needed).
- Toast the baguette slices in a 200 °C oven (fan oven 180 °C) for 4-5 minutes, or fry in olive oil until golden.
- Spread the tapenade on the toast and serve with halved hard-boiled eggs and, if you like, goat cheese and roasted pepper.
Source: Wikibooks Cookbook – Tapenade (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use good quality pitted black olives.
- Anchovies add salt, so don't salt.
- Covered with oil in a jar, it keeps for weeks.
- Spread it on meat, fish or vegetables.
Frequently asked questions
Without anchovies?
Yes, for a vegetarian version add more capers.
How long does it keep?
Covered with oil in the fridge, 2 weeks.
Similar recipes
- Anchovy butter sandwiches · Hungarian
- Soft-boiled eggs with toast soldiers (œufs à la coque et mouillettes) · French
- Spaghetti alla puttanesca (olive and caper spaghetti) · Italian
- Migas - Fried Bread with Goat Cheese and Egg · Mexican
- Bruschetta al pomodoro · Italian
- Cheese butter spread for sandwiches · Hungarian
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings