DISH RESEARCH · Snack
Tapenade
Florence Bouc’s selected tapenade blends pitted black olives, capers, garlic and anchovy fillets in oil, then incorporates olive oil and Cognac for a grainy or smoother spread served on toasts.
About Tapenade
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Florence Bouc’s selected tapenade, published by Aix-en-Provence Tourism, blends pitted black olives, capers, garlic and anchovy fillets. Olive oil and Cognac give this version its own finishing additions.
The selected olives are already pitted, and the anchovy fillets are supplied in oil. These prepared ingredients enter the blender with the capers and garlic.
Olive oil is incorporated in a thin stream as the mixture is blended. The recipe also includes Cognac during that gradual addition.
Blending time changes the texture: Bouc offers a slightly grainy tapenade or a smoother version blended for longer. Both use the same listed mixture.
The recipe is portioned for about twenty toasts, making the prepared bread a serving vehicle for the olive mixture. This selected version keeps its Cognac addition alongside the olives, anchovies and capers.
Ingredients in Tapenade
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Black Olivebase
- Capersseasoning
- Garlicseasoning
- Parsleyseasoning
- Lemonseasoning
- Olive oilother
- Anchovyother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Provençal-style