Preparation
- Roughly chop the olives with a knife and peel the garlic clove.
- Drain the anchovy fillets, pat dry with kitchen paper and tear into pieces. Drain the capers as well.
- Put the olives, anchovies, capers and garlic in a blender and blend finely.
- Pour in the olive oil in a thin stream while blending, until a smooth paste forms.
- Season with lime juice and pepper. Serve with white bread or baguette.
Drink with it
Rosé · excellent match
Dry rosé from Provence, such as Bandol or Côtes de Provence
Fresh acidity and delicate fruit keep the salt of the olives and anchovies in balance; rosé and tapenade come from the same landscape.
Which wine pairs with food? A simple approach to choosingFortified wine · excellent match
Fino or Manzanilla sherry, well chilled
The salty, nutty yeast note of fino is the classic partner for olives and anchovies and stands up to the strong saltiness.
Port wine: understanding Ruby, Tawny, and VintageWhite wine · good match
Dry, mineral white wine, such as Picpoul de Pinet or Vermentino
Crisp acidity and saline minerality answer the olives, capers and anchovies.
London dry gin · good match
London Dry gin as a gin and tonic with a twist of lemon
Juniper and citrus suit olive and capers, and the bitterness of the tonic mirrors the bitter olive note.
London Dry Gin: does it have to come from London?Vodka · good match
Vodka, ice cold, neat
A cold, neutral sip clears the concentrated salt from the palate between bites.
What Is Vodka? Raw Materials, Flavor, and Cocktails