Tapenade
Tapenade, arguably the best known Provençal spread (and cousin to olivade, garlicky anchoïade and peppery poivronade, among others) is made by pounding together olives, garlic, anchovies, capers and olive oil in a large mortar. But, this version, from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur,” can be made in a food processor as well, with green or black olives. Set it out for apéro with crunchy vegetables or crusty bread, or store it in an airtight container in the refrigerator for whenever the mood strikes. It will keep up to a week.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2small garlic cloves, roughly chopped
- 3anchovies, roughly chopped
- 2tablespoons salted capers, rinsed, drained and roughly chopped
- ¾cup pitted black olives (such as Niçoise or Kalamata) or green olives (such as Picholine or Lucques), roughly chopped
- ¼cup extra-virgin olive oil
- Freshly ground black pepper
Instructions
Step 1
If using a mortar and pestle, place the garlic in a mortar and grind until a rough paste forms. Add the anchovies and capers, and pound them, scraping the sides of the mortar often, until they are smashed into a mostly smooth paste. Add the olives and pound into a slightly chunky paste. Slowly add the oil, 1 tablespoon at a time, smashing until it’s all combined. Season with pepper.Step 2
If using a food processor, place the garlic in the bowl and pulse until finely chopped, scraping the sides of the bowl as necessary with a flexible spatula. Add the anchovies and capers, and pulse, scraping the sides often, until they are finely ground. Add the olives and pulse until a slightly chunky paste forms. With the food processor running, slowly pour in the oil until it’s all combined, stopping to scrape once or twice. Season with pepper.