At last, Spring has arrived and with it, a desire to move towards lighter dishes.
For an easy starter or appetizer, a tapenade is a good option.
It is a staple dip in Provence when we have an apéritif with family or friends.
I have always loved olives, anchovies and capers and it is natural for me to use them regularly.
However, if you are not keen on anchovies, they can be omitted.
This time I made a green olive tapenade and spread it on flaky pastry lozenges which became very pretty when cooked.
200g stoned green/black olives, rinsed in cold water
5 anchovy fillets in olive oil
A teaspoonful capers
2 garlic cloves, peeled and sliced
1tablespoon lemon juice
1. Place all ingredients in a blender and whizz.
2. Spread on melba toasts or croûtons, cooked flaky pastry or serve in a ramekin as a dip.
You can also spread the tapenade on grilled white fish or use in a sauce on pasta.
I do not add olive oil because the olives and anchovies already contain some.