Provençal tapenade is one of the tastiest and most nutritious dips in the Mediterranean. Black olives provide naturally occurring monounsaturated fats and the umami of anchovies makes it irresistibly tasty.
Mediterranean
Tapenade de Aceitunas Negras con Crudités y Pan Wasa
Black olive tapenade: Mediterranean dip rich in monounsaturated fats, with capers and anchovies. Gourmet snack ready in 10 min.
- Spain
- Starter
- Light
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 160 kcal
- Protein 3 g
- Fiber 2 g
- Carbohydrates 4 g
- Fat 15 g
- Sodium 580 mg
Story behind the dish
Preparation
Black Olive Tapenade with Crudités and Wasa Bread is a preparation from Spain with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 5 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g pitted black olives.
- Have ready: 2 tablespoons of capers.
- Have ready: 2 anchovy fillets in oil.
- Have ready: 1 clove of garlic.
- Have ready: 3 tablespoons of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Crush the olives
Blend the olives, capers, anchovies and garlic in a food processor. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the EVOO in thread while processing
Add the EVOO in a stream while processing, until you obtain a thick paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season with lemon juice and pepper (it usually doesn't need salt because of…
Season with lemon juice and pepper (you don't usually need salt because of the anchovies). Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve in a bowl with fresh thyme on top
Serve in a bowl with fresh thyme on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Serve with rye crackers
Serve with rye crackers, Wasa bread and various crudités. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Reserve a splash of extra virgin olive oil for plating: it concentrates aroma without cooking it.
- Present the starters at room temperature or warm as indicated in the recipe; The contrast marks the experience.
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