flyinglentris

Disabled and Retired Veteran
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Tapenade:



Ingredients:

1) Olives, Kalamata - 8 Oz.
2) Anchovies - 4 Oz.
3) Capers - 4 Oz.
4) Lemon - 1
5) Garlic - 2 to 3 cloves
6) Basil - 1 tblspn.
7) Yellow mustard seed - 1 tspn.
8) Olive oil - 2 tblspns. (optional)

NOTE: If it is preferable to rinse off the oil and salt from the anchovies, use olive oil.


Procedure:

1) Chop up the olives, garlic and anchovies into concasse pieces.
2) Spoon out the flesh of the lemon and mash it.
3) Combine all ingredients in a mixing bowl and stir them together.

NOTE: Some tapenades are blended into a puree, but this one is preferably created as a concasse tapenade.

4) Refrigerate and allow time to age and merge flavors.
5) Serve as a spread or topping.
 
Last edited by a moderator:
Looks good FL!
I have a chef friend who spent 4 years in Provence, South East France. She told me that "tapená" in the old Provencal language,means capers. So I´ve always based my tapenade on capers.
Personally, I´d put loads of olive oil, but that´s me.
 
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