La tapenade noire, c’est LE classique des apéros d’été en Provence ! Avec ses olives bien mûres, ses anchois et ses câpres, la recette traditionnelle se prépare en un rien de temps… et fait toujours sensation sur du pain grillé ou pour relever un plat ☀️🇫🇷🤗
in France there is no summer without tapen and instead of buying it from the store set this recipe to make it at home it’s so much better and it only takes 5 minutes you just need some black olives anchovies capers a bit of garlic elder provenance some lemon juice a bit of honey and olive oil now the idea is to blend everything together and leave just a little bit of texture you can store it in the fridge for at least 2 weeks just add a drizzle of olive oil before serving from time and vanapeti