My father and stepmother just got back from a trip to France. While they were away I couldn’t help but to daydream about the jagged bluffs of Brittney, the wet, glossy stone streets of Paris, perfume in the subways, and the food…. god help me, the food. Deep yellow squares of butter with crystals of salt, baguettes with cheese and ham, snails of every size, macaroons gleaming in a bakery window looking like jewelry boxes, pâté and charcuterie wrapped delicately in butcher paper, moules, and huitres! My mouth is watering.
I was able to get a good baguette the other day and since this is hard where I live, I tried to make the most out of it. For some reason or another I had a hankering for tapenade, which I hadn’t made in some time. Tapenade is so easy to make I am not sure why I don’t make it more often. (I don’t make it the traditional way of using a mortal and pestle, so it is really easy for me say it is “easy”.)
Now, I only make tapenade using black olives. You certainly can make tapenade using other olives, but traditionally, black olives are the way to go. I also prefer the taste of black olives in tapenade. Since they are rich and oily, the spread has a deep complex flavour compared to using green olives.
With that said, tapenade is delicious on its own with bread or on crackers, but it is also wonderful with some cheese. Since chèvre is very easy to come by these days, I used that to make some crostini. The mellow chèvre is a nice balance to the tapenade’s richness. This is perfect for a fall picnic in the park. Bon Appétit!
Tapenade
1 can pitted black olives, or 1 ¼ cup pitted black olives
1 large garlic clove, cut in half
3 anchovy fillets or to taste
2 tablespoons capers
¼ olive oil
Add olives, garlic, anchovies, and capers to a food processor.
Process a little bit to incorporate the ingredients.
Scrape down the sides and then slowly add olive oil while the processor is on low.
Blend to desired consistency. (I like mine smooth)
Scrape down sides of processor if necessary.
Store in a glass jar and keep refrigerated. Bring to room temperature before you serve it.
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