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Le Chaudron recipe
Tapenade verte aux olives
Green olive tapenade
⏱ 15 minServes 6Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)pitted green olives
2 tbspcapers
4anchovy fillets
1 clovegarlic
6 tbspolive oil
1 tablespoonlemon juice
- 200 g (7 oz) pitted green olives
- 2 tbsp capers
- 4 anchovy fillets
- 1 clove garlic
- 6 tbsp olive oil
- 1 tablespoon lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the olives, capers, anchovies and garlic in a food processor.
- Pulse to a coarse texture.
- Drizzle in the olive oil while processing.
- Add the lemon juice and pulse once more.
- Taste before salting — the anchovies and capers are already salty.
- Serve on toast or with vegetable sticks.
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