Tapenade
Tapenade is a paste made with olives, anchovies, olive oil, capers and some herbs and garlic originally from the Provence region of Southern France. Despite it often being translated as an olive spread, the name actually comes from another ingredient - "tapenas" is the Provençal word for capers. Traditionally, you make this with black olives but you will also find a green version.
According to the culinary works of Provençal chefs Jean-Baptiste Reboul and Charles Julliard, the tapenade was created in 1880, by chef Meynier, of the restaurant La Maison Dorée in Marseille. He pounded together an equal amount (200 grams) of capers and black olives to garnish the hard-boiled egg halves, then incorporated anchovy fillets and marinated tuna (100 grams each). This condiment composition was then tied with a whisk after adding spices, pepper, olive oil, and two glasses of cognac.
While the word and the tradition come from Provence, the first written recording of eating tapenade was made by Italians in the first century AD, and Cato the Elder included a tapenade recipe called Epityrum (although this did not include capers) in his book On Agriculture. Certainly the Romans ate a lot of olive-based dishes and it’s still prevalent in a lot of Italian cooking.
Tapenade may be used as part of an appetizer served as a topping on crusty bread or crudités. A favorite way to eat this is with goat cheese..either on a cracker, bread or whatever, but the cheese/olive combo is a tastebud party.
Tapenade
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Prep Time: approx. 10 Minutes.
Makes 6 servings .
Printed from AllRecipes.com, Submitted by Jim Clark
1 clove garlic, chopped
1-3/4 cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
1/4 cup olive oil
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Black Olive Tapenade
3/4 cup cured black olives, pitted
2 cloves garlic, chopped
1/2 teaspoon capers, drained
1 anchovy fillet
1/2 teaspoon lemon juice
2 tablespoons olive oil
Blend olives, garlic, capers and anchovy in a food processor. Add the lemon juice and the 2 tablespoons olive oil and blend to a smooth paste.
Source: "Caprial's Cafe Favorites" by Caprial Pence (Ten Speed Press, 1994).
Tapenade (Italian Black Olive Spread)
This is the only recipe on the page without anchovies.
Yield: 1 cup
1 c Oil-cured ripe olives, pitted
3 Cloves garlic
2 T Lemon juice
1 T Chopped fresh parsley leaves
1/2 t Chopped fresh thyme leaves
1/2 t Drained capers
1/2 t Dijon-style prepared mustard
1/3 c Extra-virgin olive oil
In food processor fitted with a chopping blade, process olives, garlic, lemon juice, parsley, thyme, capers, and mustard until finely chopped. With processor blade whirling, slowly pour in oil through the feed tube until a smooth paste forms.
If not serving immediately, transfer Tapenade to container; cover with tight-fitting lid and refrigerate until ready to use.
A tangy olive-based spread used as a pungent topping for crostini,
or as a condiment for sandwiches
--- from 'Country Cooking' - Spring/Summer '96.
Tapenade
1 c. black olives (kalamata suggested)
2 drained anchovy fillets (optional)
1 tbsp drained capers
2 tbsp lemon juice
1 tbsp olive oil
2 tbsp brandy
1 tsp dijon mustard
1 tsp chopped fresh thyme or 1/4 tsp dried
1/4 tsp black pepper
Place pitted olives in food processor/blender with remaining
ingredients.
Blend until finely chopped.
Spread over grilled slices of bread, substitute for tomato sauce
when
making pizza, or toss with hot pasta.
