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In a few words
"The name of this dish comes from tapeno, which means capers in the Provençal dialect.
But in addition to capers, this spread includes anchovies, olives, olive oil, and, frequently, lemon.
Tapenade is excellent as an accompaniment to raw vegetables, meat and fish, or simply as a condiment for potatoes boiled in their skins.
Spread on toasted bread, it makes quick canapés for cocktails.
It can be kept for about two months stored in a jar, covered with a thin layer of olive oil, and refrigerated."
Forks and spoons 6
Cooking preparation
2 heures
Materials -
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Ingredients |
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Recipes
"Pit the olives.
Peel the garlic and remove the pale green stern at the core of the clove (unless using spring garlic, in which case this step is unnecessary),
Place the olives, garlic, anchovies, and capers in a food processor and process with an on-off motion until the mixture is reduced to a paste.
Add the oil slowly and process just until the mixture is smooth and creamy.
Store in a jar in the refrigerator covered with a thin film of olive oil.
Serve on toasted slices of country-style bread."
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"1 3/4 cups (9 ounces) large black olives, preferably from Nyons
2 cloves garlic
15 to 20 (2 1/2 to 3 ounces)anchovy fillets in olive oil
1/2 cup drained capers
1/2 cup olive oil
Freshly ground pepper
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