Tapenade is one of the archetypical condiments of the French region of Provence. As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence. This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates. If you plan to store your tapenade for a long period of time, put it in a small jar, cover with a layer of olive oil and store in the refrigerator.
Tapenade is a great condiment with grilled meats, vegetables or fish, or with fresh goat cheeses.
Ingredients
- 2 cups Kalamata olives (pitted)
- 2 cups Nicoise olive (pitted)
- 1 cup Oil cured olives (pitted)
- 3 cloves Garlic (peeled and germ removed)
- 1 cup Walnuts (toasted)
- 5 Salted anchovy filets
- 1 tablespoon Lemon juice
- 1/4 teaspoon Cayenne pepper
- 1/2 cup Capers
- 1oz Orange juice
- zest1 orange and 1 lemon
- 1/2 cup good quality olive oil
- Fresh black pepper to taste
- 2 cups Kalamata olives (pitted)
- 2 cups Nicoise olive (pitted)
- 1 cup Oil cured olives (pitted)
- 3 cloves Garlic (peeled and germ removed)
- 1 cup Walnuts (toasted)
- 5 Salted anchovy filets
- 1 tablespoon Lemon juice
- 1/4 teaspoon Cayenne pepper
- 1/2 cup Capers
- 1oz Orange juice
- zest1 orange and 1 lemon
- 1/2 cup good quality olive oil
- Fresh black pepper to taste
Preparation
| 1. | Put all the ingredients except the olive oil and orange juice into the work bowl of the bowl of a food processor. Pulse until the tapenade is mixed and roughly chopped. Do not over process. |
| 2. | Put all the ingredients except the olive oil into the work bowl of the bowl of a food processor. Pulse until the tapenade is mixed and roughly chopped. Do not over process. |
| 3. | Stir in the orange juice and oil oil and stir well by hand with a wooden spoon. Taste and correct the seasoning/ balance to your taste. |
| 4. | Stir in the orange juice and oil oil and stir well by hand with a wooden spoon. Taste and correct the seasoning/ balance to your taste |