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Tapenade (Black Olive Spread from a Provence Cooking Vacation)

Tapenade (Black Olive Spread from a Provence Cooking Vacation)

Name: Tapenade (Black Olive Spread)
Prep time: 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 6 cloves of garlic; 1/3 cup of capers; 6 anchovy fillets (in oil); 1 cup pitted black olives, if possible such as Nyons, or very well drained from their water; 1 teaspoon fresh thyme; juice of 1/2 lemon; 1 tbsp pepper; olive oil (about 3/4 cup)

January 30, 2010
Peg Kern

Appetizers & starters
Dairy Free
Gluten Free
Seafood Dishes

Overview
Recipe for Tapenade (Black Olive Spread)

Mount Holy Victory during your gastronomic holiday in Provence
Enjoy this wonderful recipe from straight from sunny Provence! Provence is a region known for its olives, and no where is that more evident than in this wonderful dip that combines olives, olive oil, and seasoning such as garlic and fresh herbs.

10 minutes
8 servings
Crush

Ingredients

6 cloves of garlic
1/3 cup of capers
6 anchovy fillets (in oil)
1 cup pitted black olives, if possible such as Nyons, or very well drained from their water
1 teaspoon fresh thyme
juice of 1/2 lemon
1 tbsp pepper
olive oil (about 3/4 cup)

Instructions

Peel the garlic cloves and reduce with olive oil into a “garlic purée” (using if you have one a Provençal terracotta manual grinder—a nice gift to buy at the market and to bring back home to all your friends !).
Rinse and dry the capers.
Put the anchovy fillets to drain and chop them finely.
Place all the ingredients into a food processor and season with pepper.
Add olive oil in a steady stream and process until it has become a thick, spreadable paste.