Provencal Tapenade
photo by Acerast
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
1 1/2 cups
ingredients
- 400 g kalamata olives, pitted
- 4 garlic cloves, crushed
- 2 anchovy fillets, in oil, drained
- 2 tablespoons capers, in brine, rinsed and squeezed dry
- 2 teaspoons thyme, chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 60 ml olive oil
- 1 tablespoon brandy (optional)
- fresh ground black pepper, to taste
directions
- Process all the ingredients in a food processor until they form a smooth consistency.
- Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
- Serve with fresh or toasted bread.
- Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.
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Reviews
-
Yum! This was outstanding. I used anchovy paste, rather than whole anchovies, as this was what I had on hand, otherwise, I followed the recipe as written. The only thing that I would change is to roughly chop the garlic, then process less time for a chunkier texture. The flavor is great, and I look forward to using this to top grilled fish and chicken in the next week. Thanks for posting a great recipe!
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!