When you sign up for a cooking class in Provence, it is highly probable, that one of the dishes you prepare will be tapenade. Tapenade is a Provençal dish consisting of pureed or finely-chopped olives, capers, and olive oil and its name comes from the Provençal word for capers - tapenas. Prepared from green or black olives, the basic recipe can be upgraded with anchovies, lemon juice or garlic.
200 grams olives (green or black)
1 tbsp capers
5 anchovies (5 filets, sold in a can, preserved in olive oil)
1 tbsp lemon juice or to taste
4 wild garlic leaves
1 tbsp minced oregano leaves
3 tbsp olive oil
1. In a food processor, process the olives, add other ingredients and blend until you end up with a paste.
2. Slowly add olive oil but don't overdo it, the tapenade should be a thick paste easily spreadable.