Tapenade is a typical Provencal dish, because in this French province
it grows the largest number of olive trees. Although it is prepared and close to the Provence of Catalonia. Classic tapenade made of black olives, but can be used green. Thus, tapenade becomes a kind of olive oil that you can spread on bread. Don’t be surprised that we are sometimes called olives, black olives, and familiar to us ordinary olive green. In fact in any other languages except Russian, there is no word “olive”, and olives are just divided into black and green. We offer you to make tapenade from olives-olives with pits – they are much tastier than “obestochennye”, and the process of extracting seed is quick and painless.
INGREDIENTS
- 400 g of black olives
- 2 cloves of garlic
- 70 grams anchovy fillets
- 100 g of capers
- 100 ml of olive oil “extra virgin”
- freshly ground black pepper
STEP-BY-STEP RECIPE
Step 1
Drain the capers and olives in a sieve, dry. Peel and crush the garlic.
Step 2
Remove olive seeds, lightly crushing dried brine from the olives with the flat side of the blade of a heavy knife. After the olive tree crack, the bone is easily removed by hand.
Step 3
Fold the anchovies, garlic, capers and olives in a food processor and grind to a smooth paste. Can do it the old fashioned way using a mortar and pestle.
Step 4
Now gradually add olive oil, continuing to stir so that all the mass has the consistency of cream. Season with pepper to taste.
Step 5
Put the tapenade into a bowl and cover with plastic wrap and refrigerate for 1 hour Serve cold.
Useful advice
Store tapenade in the refrigerator for up to two weeks. Serve it as fresh bread, toast or crackers, or with fresh crunchy vegetables (cucumbers, radishes, petiolate celery, green lettuce leaves), or even potatoes. And drink pink Provencal wine. To make tapenade extra fresh touch, you can add some Basil leaves. And if your imagination is completely cleared, throw a couple of soft, sun-dried tomatoes. Especially nice work, if you make two options tapenade: from olives and from the olives, and serve together.
For the record
By the way, Tapenade is a typical Provencal dish, because in this French province grows the largest number of olive trees. Although it is prepared and close to the Provence of Catalonia. Classic tapenade made of black olives, but can be used green. Thus, tapenade becomes a kind of olive oil that you can spread on bread. Don’t be surprised that we are sometimes called olives, black olives, and familiar to us ordinary olive green. In fact in any other languages except Russian, there is no word “olive”, and olives are just divided into black and green. We offer you to make tapenade from olives-olives with pits – they are much tastier than “obestochennye”, and the process of extracting seed is quick and painless.
