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Tapenade
- Prep time:
- 10 mins
- Cook time:
- Serves:
- Makes about 300g
Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet
Tips and suggestions
- Cooks Tips...
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Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 250g pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on red mullet fillets or grilled meat. It keeps for ages in the fridge.










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