Nothing better than enjoying summer with our summer truffle tapenade recipe! Ideal for your aperitifs, it will delight your guests with the sweet blend of olives and our summer truffles. On toast, blinis or even crackers, its combination of land and sea will leave you speechless.
Did you know ?
Tapenade comes from the Provençal word “tapeno” which means capers. This recipe has its roots in the Provençal region. It is often used as a condiment to accompany vegetables or as a garnish for fish or meat dishes before being served as an aperitif. Originally, it is based on black olive, anchovies, capers and olive oil. However, over the years, we have found various tapenades such as with dried tomatoes. These recipes still embody the Mediterranean spirit with its rich flavors.
Preparation
STEP 1
To start, drain the black olives and capers, then rinse them in cold water to remove excess salt.
2ND STEP
Peel the garlic clove and chop it finely and cut the anchovy fillets into small pieces.
STEP 3
In a blender or food processor, add the black olives, capers, anchovy fillets, minced garlic and olive oil. For those with a sweet tooth, you can use truffle oil.
STEP 4
Next, slice the summer truffle very finely and add it to the blender
STEP 5
Mix all the ingredients together until you obtain a homogeneous texture. If necessary, add a little more olive oil to achieve the desired consistency.
STEP 6
Finally, taste and adjust the seasoning with salt and pepper to taste.
Serve the summer truffle tapenade with slices of toast. Enjoy your food !
