Tapenade du Sud-Nord
recipe

A vibrant olive tapenade perfect for spreading on bread or serving with vegetables.
Preparation Time: 15 minutes
Serving Size: 4-6 servings
Ingredients:
- 400 g black pitted olives
- 1 large garlic clove
- 2 tsp Dijon mustard
- 3 tbsp drained capers
- 7 anchovy fillets
- 5 tbsp olive oil
- 1 tbsp lemon juice
- Black pepper to taste
Instructions:
1. Rinse the black olives and remove any remaining pits.
2. Peel and finely chop the garlic clove.
3. In a blender, combine the olives, garlic, Dijon mustard, capers, anchovy fillets, olive oil, and lemon juice.
4. Blend the ingredients into a smooth paste, leaving some texture if desired.
5. Season with black pepper to taste and blend again briefly.
6. Serve the tapenade spread on bread, as part of an antipasto platter, or as a dip for vegetables.
Nutritional Information (per serving):
- Calories: 120
- Protein: 3g
- Fat: 11g
- Carbohydrates: 3g
- Fiber: 1g
- Sodium: 600mg

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