In Languedoc, as in the rest of the Mediterranean, the olive is the queen of our 'garrigues' (scented scrubland). It is an integral part of our cooking, in all its forms.

Tapenade can be enjoyed on canapés, especially as an aperitif or simply spread on bread. But it can also be used as a stuffing for poultry.

We often advise matching it with a robust wine such as Minervois.


© C. Dupuis - OT Marseillan


- 250g of pitted black olives
- 50g of salted anchovies
- 50g of capers
- 1/2 clove of garlic
- 2 level teaspoons of olive oil
- A squeeze of lemon juice


Clean the anchovies in water, keeping only the fillets, carefully dry them and put them in a mortar with the olives, capers, garlic and lemon juice.
Crush everything well, gradually adding the olive oil.

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