I like olives in any shape and variety. For me, tapenade is the best dish you can prepare with olives.
This Mediterranean dip gives you the full, earthy, rich and fruity taste of olives with the added capers, garlic and anchovies, in a smooth spread. There are two main varieties of tapenade.
The first is a basic spread as per the recipe below and the other with tuna and cognac added. Both tapenade varieties are very good but I feel that the recipe below without the tuna and the cognac is much more versatile, especially when thetTapenade is used as an accompaniment to fish or seafood.
Please ensure that you use the best quality virgin olive oil and Kalamata olives for the tapenade. The better the quality of the olives and olive oil, the better taste of the final product. tapenade can be done way ahead and kept well chilled in a refrigerator for up to a week.
Enjoy this classic tapenade recipe!
- 150 grams black olives best quality, pitted
- 20 grams garlic
- 50 grams capers washed and drained
- 50 grams anchovy fillets drained, washed, and dried
- 10 grams Dijon mustard
- 100 milliliters olive oil virgin, best quality
- pepper from the mill
- sea salt flakes if needed
- In a food processor chop the anchovy fillets, garlic, black olives and capers until to a pulp. Add the Dijon mustard and approx 2 soup spoons of the virgin olive oil to a fairly smooth paste.
- On very low speed, gradually add the remaining virgin olive oil slowly to a smooth homogeneous coarse puree.
- Season with pepper from the mill and sea salt if needed As an alternative, use a mortar and crush the ingredients to a pulp for a more “country style” coarse Tapenade.