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Tapenade

This dish originates in the south of France where the word caper in French means tapenas. The recipe I have doesn’t use capers but that doesn’t mean you can’t add them (try a tablespoon, first).  I was never a fan of olives until I ate a Kalamata olive.  I found the flavor more robust and pleasing to my palate and since then I have acquired a taste for other olives.  Serve tapenade on a toasted baguette slice on its own or with goats cheese, as an accompaniment to grilled fish, use with grilled vegetables, spread on chicken before or after baking, make a vinaigrette with it, mix it with mayonnaise to go with steamed or grilled artichokes.  You get the idea!  For health benefits of olives, click here.

Makes 1/2 cup

20 to 30 pitted Kalamata olives (or other black olive), roughly chopped
1 teaspoon fresh lemon juice
2 teaspoons olive oil (you can also use truffle oil)
1/2 teaspoon anchovy paste (2 to 3 anchovies)
clove of garlic, minced

Add all ingredients (except olive oil) in a food processor and mix until a rough mixture forms (use the pulse button to achieve this). Add the oil until a paste is formed. Alternatively you could use a pestle and mortar.

The Culinary Chase’s Note: Season according to taste. You may have to add more anchovies or more lemon juice. It should be a smooth consistency allowing you to easily spread the tapenade on bread or a cracker.  This spread/dip will last up to two week in the refrigerator.  Enjoy!

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