Prep 5 mins
Cook 0 mins
A variation from the classic black olive tapenade, from a Provencale cookbook
Make and share this Original Provencale Green Tapenade recipe from Food.com.
- 400 g pitted green olives
- 2 anchovy fillets
- 50 g canned tuna, in brine,rinsed
- 2 -3 cloves garlic
- 1⁄2 tablespoon capers
- 1 teaspoon fresh thyme
- 20 -25 almonds
- 100 ml olive oil
- 1 pinch pepper
- Put all ingredients except olive oil in a food processor and process until smooth.
- Slowly add olive oil in a stream while processing on low speed, as for mayonnaise, until you reach a spreadable consistence.