A Wine Snack Tapenade

A Wine Snack Tapenade

For olive lovers: The saltiness of the anchovies makes you digest bread and wine so easily.

Ingredients: 1 small ramekin full

Olives (pitted)
50 g
Extra virgin olive oil
15 g
10 g
8 g (about 1/2 tablespoon plus)
Walnuts or pine nuts
5 g
Grated cheese
1/2 teaspoon
Grainy mustard
1/3 teaspoon
1/2 clove
Basil leaves ( ※optional)
4 to 5
Black pepper, baguette
as needed


1. Just put all the ingredients in a food processor and process. Chop up the garlic clove beforehand and remove the sprout in the center (this is to not have chunks of garlic in the paste).
2. If you are using pine nuts you can just put them in the food processor. If you are using walnuts or other large nuts, chop them up roughly as with the garlic before adding to the food processor.
3. Process for a few seconds, then scrape down the sides of the bowl before processing some more so that everything is evenly incorporated (add black pepper to taste).
4. I personally recommend that you stop processing when the tapenade is still a little chunky, rather than turning it into a smooth paste (about the consistency of small grain caviar.)
5. Spread on toast or crackers. Combine with cream cheese and tomato to make bruschetta. Use as a flavoring for tomato sauce, dressing or pasta.

Story Behind this Recipe

I've had tapenade many times at home or restaurants, but this is my favorite ingredient ratio right now.