Posts Tagged ‘tapenade’

If you’ve been reading our blog for a while, you’ll know that we’re big Jacques Pépin fans.  His recipes have never let us down!

This tapenade recipe, from Chez Jacques, Traditions and Rituals of a Cook, was simple to make and absolutely delicious.  It’s an unusual twist on the straight olive version. Pépin mentions that in the south of France, tapenade is often known as the “butter of Provence”…

For this recipe, I used a mix of Kalamata olives and these  shriveled dried black Italian olives (which are normally pan-fried or roasted). Both were bought whole and pitted before use.

  • 300g (1½ cups) pitted olives
  • 2 tablespoons capers, drained
  • 2 cloves garlic, peeled and crushed
  • 8 anchovy fillets, in oil
  • 3 dried figs, quartered
  • 8 mint leaves
  • freshly ground black pepper
  • ¼ cup extra virgin olive oil

Note: As my figs were very dry, I began by soaking them in hot water first.

Place all the ingredient into a food processor and pulse until well combined.  Pépin prefers his tapenade fairly coarse, but I made mine a little finer.  The figs and mint add an extra dimension to the salty olives and anchovies.

Serve on slices of toasted sourdough, with a cold glass of wine.

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