How strange, I am not so keen on olives on their own but I love tapenade, a Provençal specialty. Adore it. Can eat spoons of it on its own if nobody watches. Its great taste makes it one of my treasured food accessories, I use it with lamb, beef, fish, in pasta, potatoes (try tapenade flavored mash!) on bread or pita, with any tomato-based dish, and of course, on my fingers. A 10-min wonder.
Marvelous homemade tapenade (olives, anchovies and capers spread)
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Recipe by: universal! Busy:10 min, Total prep time: 10 min Serves: Makes a small jar |
Peel the garlic clove and chop coarsely.
Using a mixer, blend the olives, anchovies, garlic and lemon juice together. Pour the olive oil slowly and mix it in.
Depending on your taste, you may want to blend the ingredients into a chunky texture or keep blending until smooth. I like it slightly chunky.
Makes a small jar
Peel the garlic clove and chop coarsely.
Using a mixer, blend the olives, anchovies, garlic and lemon juice together. Pour the olive oil slowly and mix it in.
Depending on your taste, you may want to blend the ingredients into a chunky texture or keep blending until smooth. I like it slightly chunky.
As with pesto, vary the quantities of each ingredient based on your taste. If you have fresh thyme, basil or oregano, add a few leaves in to add even more flavour. Some traditional recipes also call for a dash of brandy.
The tapenade keeps in the fridge very well (up to 3 weeks) if you store it in a sealed container and cover it with a bit of olive oil.
The tapenade keeps in the fridge very well (up to 3 weeks) if you store it in a sealed container and cover it with a bit of olive oil.
Ingredients
170 g pitted black kalamata olives
3 anchovies (in oil from a tin)
1 teaspoon capers
1 garlic glove
3 tablespoons olive oil (40 g)
Pepper
Juice of half a lemon
170 g pitted black kalamata olives
3 anchovies (in oil from a tin)
1 teaspoon capers
1 garlic glove
3 tablespoons olive oil (40 g)
Pepper
Juice of half a lemon
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2 Comments to “Marvelous homemade tapenade (olives, anchovies and capers spread)”
January 28th, 2010 at 11:58 am
[...] and slice into 4 strips.Spread each strip with various ingredients. My favourite combinations are:- tapenade- slices of comté and fresh thyme- cream cheese and cucumber- lightly salted butter and marinated [...]
April 9th, 2010 at 8:53 pm
Nice taste of a summer in Provence! I actually used the juice of the whole lemon but only a personal taste preference.