2 classic French spreads you can easily make at home: Anchoiade and Tapenade

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2 classics dips you can make at home: and Anchovy dip called the Anchoiade and and black olive dip called the tapenade. these two have to be the most well known spreads in France. They both originate from the south where anchovies and olive are widely available and are served before dinner for what is called the aperitif.
Before making those you need to be aware that both of these spreads are really strong in flavors. Needless to say that if you don’t like anchovy or olive that may not be for you.

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INGREDIENTS:

For the Anchoiade ( anchovy spread):
50 to 100 grams of anchovies in olive filets in oil (discard the oil)
1 garlic clove
1 medium size shallot
1 table spoon of red wine vinegar
100 ml of olive oil
2 tablespoon freshly chopped parsley

Tapenade:
6 to 10 anchovies filets
200 grams black olive (best to use simple olive in brine)
1 clove of garlic
1 tablespoon capers in brine
1 teaspoon of Dijon mustard ( or any strong mustard you like)
1 tablespoon of cognac
a grind of freshly ground pepper
50 ml of olive oil.

You can serve those with toasted french style bread and crudité (cauliflower, celery, carrots)

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Comments

Andrea Shink says:

anchoide, coming up soon!! thx for this.

J Elsner says:

These look perfect for Happy Hour! Can't wait to try these.

Mitch&Co says:

I've been making olive tapenade for years but without the anchovies or cognac. Can't remember where I got the recipe, but I have a vague recollection of getting the ingredients off the ingredients list on a bought one. I use kalamata olives. The "black olives" here are Spanish olives in that black dye. I've never seen "French black olives" but they look like kalamata to me. Would they be the same?

Cyndi Foore says:

I love Tapenade, I’m going to try the Anchoiade.
In the tapenade I’ve made I add Fresh thyme and lemon juice, also a bit of cayenne.

Thomas Cool says:

Can you make a video about remoulade sauce please

laura seymore says:

For the Anchoiade…what's your opinion on the quality of anchovy paste in a tube? It's salty, preserved & in paste form, I wonder if it's a step I can omit without losing quality?

Alicia Arden says:

Monsieur, these recipes have a great resemblance with Italian cuisine. They too use anchovies and olives. Anchovies are called Alici in Italian.

L W says:

Looks delish! Perhaps it will brighten a cloudy dry Arizona desert day!

Tim Koch says:

Thank you so much for these simple but certainly flavor packed dips. They are so expensive in the jars. I've been on a Keto diet for about 8 months and these recipes are very much in line with it. I'll be substituting that baguette though for parmasen cheese and almond flour based chips :o) but the odd glass of wine is OK too thank goodness!

Andy M says:

These were DELICIOUS!!

Hanouf Saleh says:

😍👏🏻👏🏻👏🏻👏🏻

afeelingone voe says:

This an amazing recepy, thank you Stefan! I'm wondering how long can these pastes be stored in the fridge? I would like to make them on the weekend to eat them as a quick snack during the week.

Andy Cutright says:

Love anchovies 🙂 When I make Caesar dressing, I use a knife to mince the anchovies and garlic. I'm gonna find a good sized mortar & pestle, and see how that works to grind together the anchovies & the garlic into a paste. How do you clean the mortar & pestle? A knife and cutting board is dead simple to clean.

Lo Lo says:

Du cognac dans la tapenade 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️

Adrianna Damiani says:

Delicious food! Could you keep exploring this topic of Aperitif (whether food or drink or both for that matter)? I like learning more about this kind of cuisine and culture. Merci! And hello from Texas!

Giovanna Alvaro says:

Thanks Stéphane, I've been meaning to ask for the tapenade receipe, et voilà, you read my mind 😀

Amateur Epicurean says:

Yum! I know what I'm going to make this weekend!!

Zero Hedge says:

Kewl! I see Bobby Flay make a breadcrumb mix with anchovy all the time!

DStray Cat says:

Great recipes 🙂 I can think of several add-ons for both… 🙂

Marcel Audubon says:

good on a sunny terrace, true … but also good indoors in frigid February in chilly Chicago!! I love today's flavor palate!! 🙂

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