Tapénade

                                         -Provence, France

 

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Serves 6 to 8

 

There are many recipes, consisting of all sorts of ingredients around that claim to be a Tapénade.  If it doesn’t contain capers it is not a true Tapénade, for the word comes from “Tapéno,” the Provençal word for caper.  May recipes call for pitted Kalamata olives.  If you can get them fine, if not you may certainly use chopped black olives as I do in this recipe.

 

1, 4.25-ounce can of chopped olives

3 tablespoons capers, well rinsed and chopped small

3 to 4 cloves of garlic, finely minced

1 tablespoon minced fresh dill weed

1/4 teaspoon ground fennel seed

1 tablespoon fresh lemon juice

1/4 teaspoon sugar – (or to taste)

 

About 1/4 cup olive oil

Salt and fresh, coarse ground black pepper to taste

 

Combine first seven ingredients and mix well. *

 

* You may use a food processor or blender for this, however, I much prefer a sort of chunky texture to a purée.  Slowly add the olive, stirring all the while.  Season to taste with salt and pepper.  Serve accompanied by fresh baguette.

  Flowering and budding caper plant

 

 


        Copyright © 2008 - Geraldine Duncann

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