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Provencal recipes

 
cut vegetables

Tappenade

For the "aperitif", an olive purée
served on toast or as a buffet
with raw vegetables.


Market for 6 persons
  • 200 g. black stoned olives
  • 50 g. capers
  • 50 g anchovy filets
  • 1 teaspoon of Marc de Provence (or cognac)
  • 15 cl olive oil
Préparation

  • Liquidize the olives with the capers and anchovy filets.

  • Add the Marc de Provence, pour in slowly the olive oil mixing well to make a thick puree

  • Serve with toast.

Keeps well if chilled and covered with olive oil.


Provencal recipes



Recette Tappenade en FrançaisProvencal tappenade receipe in English

Provencal recipes
Typical provencal recipes
Tian d'aubergine
Flan d'aubergine
Ratatouille
Aïoli
Tappenade
Anchoïade
Soupe au pistou
Daube provençale


 
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