The real recipe for tapenade like in the south in the Maximus oven!

How about a traditional tapenade to go with wood-fired fougasse? Here's a delicious recipe!

Tapenade smells of olives and Provençal aromas, and you can almost hear the cicadas singing. The last wood-fired oven recipe we presented to you consisted of preparing a traditional olive fougasse baked in the Maximus wood-fired oven .

To ensure your dish is perfect, our gourmet chef shares the secrets of the authentic southern tapenade recipe. The quantities indicated will allow you to garnish the fougasse and keep some for another appetizer. So you might as well indulge for longer!

Recipe Ingredients

• 600g pitted black olives
• 3 cloves of garlic
• 90 gm of capers
• 16 anchovy fillets in oil
• 180 ml extra virgin olive oil
• 2 tsp dried thyme or oregano
• 2 pinches of pepper

Recipe steps

1. Peel the garlic cloves
2. Mix the olives, capers, garlic, anchovies, thyme or oregano in a blender and season with pepper.
3. Gradually add the olive oil while continuing to mix.
4. In a few minutes you will obtain a uniform texture.
5. All you have to do is add some of it to your fougasse.

Tapenade version without anchovies

Replace the anchovies with 1 tablespoon of lemon juice

Tapenade version without capers

Replace the capers with 1 teaspoon of sea salt

Keep the tapenade

Tapenade can be stored in the refrigerator for up to a month. To do this, prepare a jar, boil it, and let it dry.

• Pour your tapenade
• Pour a drizzle of oil
• Close the lid tightly