Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.
Tapenade can be used as an appetiser, served with crackers, crusty bread or crudités. It can also be used as a condiment.
I was taught how to make this tapenade while taking part in a press visit to Provence, to write about the production of olives and olive oil. It was surprisingly easy, so I offer it as an alternative to other tapenade recipes.
· 100-150 gm pitted black olives
· 1 tbsp olive oil
· 1 clove of garlic
· 2-3 anchovies
· 6-8 capers
The last three items are variable according to taste.
1. Put the pitted olives and the oil into a pestle and mortar and grind to a paste
2. Add the garlic, anchovies and capers and continue grinding the mix either to a fine paste or a rough consistency, as you prefer.