{"id":1167,"date":"2022-07-22T11:59:00","date_gmt":"2022-07-22T09:59:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1167"},"modified":"2022-07-21T14:26:24","modified_gmt":"2022-07-21T12:26:24","slug":"la-recette-de-tapenade-delisa","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/la-recette-de-tapenade-delisa\/","title":{"rendered":"La recette de tapenade d’Elisa"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0\u00c0 l’ombre d’un arbre lui \u00e9vitant les assaults des rayons de soleil proven\u00e7aux, Elisa est occup\u00e9e \u00e0 pilonner sa c\u00e9l\u00e8bre tapenade, entour\u00e9e du bruit de la pierre qui se frotte \u00e0 sa cong\u00e9n\u00e8re. Aujourd’hui, notre sudiste nous livre les secrets de sa recette de tapenade traditionnelle<\/strong>, \u00e0 l’aquelle je me permets d’apporter quelques notes historiques.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Les origines de la tapenade<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Avant d’\u00eatre invent\u00e9 dans sa composition proven\u00e7ale traditionnelle par le chef Meynier du restaurant La Maison dor\u00e9e \u00e0 Marseille en 1880, l’\u00e9cras\u00e9 d’olive assaisonn\u00e9 occupait d\u00e9j\u00e0 les assiettes du bassin m\u00e9diterran\u00e9en, et ce d\u00e8s l’Antiquit\u00e9 gr\u00e9co-romaine.<\/p>\n

\u00a0 \u00a0 \u00a0Si de telles pr\u00e9parations existaient d\u00e9j\u00e0 d\u00e8s l’\u00e9poque classique grecque, autour du Ve si\u00e8cle av. J.-C., de v\u00e9ritables recettes nous sont parvenues de la Rome antique. Caton l’Ancien parle par notamment de l’epityrum<\/em> au IIe si\u00e8cle av. J.-C., recette dont le nom grec trahit les origines et qui consiste en une p\u00e2te d’olives marin\u00e9es assaisonn\u00e9es d’huile, de vinaigre, de miel, de menthe et de rue.<\/p>\n

\u00a0 \u00a0 \u00a0L’agronome du Ier si\u00e8cle de notre \u00e8re Columelle, quant \u00e0 lui, nous pr\u00e9sente le\u00a0sampsa<\/em>, pulpe d’olive tritur\u00e9e et conserv\u00e9e. L’olive, ingr\u00e9dient de base des civilisations antique de la M\u00e9diterran\u00e9e, \u00e9tait donc d\u00e9j\u00e0 utilis\u00e9e comme p\u00e2te \u00e0 \u00e9taler sur du pain ou d’autres aliments avant l’invention de la c\u00e9l\u00e8bre recette proven\u00e7ale. \u00c0 propos, quelle est cette recette, exactement ?\u00a0<\/p>\n

<\/p>\n

<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Recette de tapenade traditionnelle<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Les ingr\u00e9dients<\/h3>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0Qui de mieux plac\u00e9 que la sudiste pure souche d’Artesane pour nous pr\u00e9senter cette recette bien de chez elle ? Voici donc les instructions d’Elisa pour un d\u00e9licieux bol de tapenade d’olives noires<\/strong> :<\/p>\n

 <\/p>\n

    \n
  • 200 g d’olives noires<\/li>\n
  • 5 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/li>\n
  • 3 ou 4 anchois<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de c\u00e2pres<\/li>\n
  • 1 gousse d’ail<\/li>\n
  • des herbes de provence<\/li>\n<\/ul>\n

    \u00a0 \u00a0 \u00a0Pour une recette v\u00e9g\u00e9tale, il est tout \u00e0 fait possible de se passer des anchois, ou de supprimer l’ail de la recette si vous n’aimer pas cela.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

    La r\u00e9alisation<\/h3>\n

     <\/p>\n

    \u00a0 \u00a0 \u00a0Pour r\u00e9aliser votre tapenade, rien de plus simple : placez vos ingr\u00e9dients dans un mixeur ou, id\u00e9alement, dans un pilon, et mixez ou \u00e9crasez le tout jusqu’\u00e0 l’obtention d’une belle p\u00e2te \u00e0 tartiner !<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/07\/MVI_6736.gif\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbpilonnage des ingr\u00e9dients de la tapenade\u00a0\u00bb title_text=\u00a0\u00bbpilonnage\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

    \u00a0 \u00a0 \u00a0Il ne vous reste plus qu’\u00e0 g\u00e9n\u00e9reusement \u00e9taler votre tapenade sur du pain, et \u00e0 la d\u00e9guster au soleil !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/07\/tapenade-tartine.gif\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbtapenade-tartine\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

    \u00a0 \u00a0 \u00a0Et voici pour la recette de la tapenade d’Elisa ! N’h\u00e9sitez pas \u00e0 nous mentionnez sur les r\u00e9seaux sociaux si vous la r\u00e9alisez chez vous !<\/p>\n

     <\/p>\n

    \u00c0 bient\u00f4t chez Artesane !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

    Elisa vous partage sa recette de tapenade traditionnelle proven\u00e7ale, accompagn\u00e9e d’une touche d’histoire de cette amie des tartines. <\/p>\n","protected":false},"author":2,"featured_media":1169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"\nLa recette de tapenade d'Elisa - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Elisa vous partage sa recette de tapenade traditionnelle proven\u00e7ale, accompagn\u00e9e d'une touche d'histoire de cette amie des tartines.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/la-recette-de-tapenade-delisa\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La recette de tapenade d'Elisa - 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