Most of us probably buy our Tapenade ready-made in jars, but making your own couldn't be easier.
I made Green Tapenade simply because there was a large pack of Green Olives lurking in the fridge.
Ingredients: 300 gms drained pitted Green Olives, one medium sized clove of Garlic, and about 5 Anchovies. Place in small blender, and add Olive oil. Keep whizzing and adding Olive oil until the right consistency. I also add just a very few flakes of dried chili (I live dangerously). Do not add salt or pepper.
This is SERIOUS Tapenade as made in Provence. It has real BITE, and is not for the faint-hearted. The raw Garlic gives it quite a kick, and the Anchovies add the saltiness. You will smell like a Garlic Factory for the whole day; if not a week!
I had some for my breakfast yesterday, and it gave me the boost I was hoping for. I've been skipping around the garden ever since, singing 'Sur le Pont d'Avignon'.
You forgot the capers after which tapenade is named. Still, no use to be a purist. On one memorable [for the wrong reasons] occasion a friend of mine spoiled(!) a lunch going on and on about the Salade Nicoise we had ordered and everything that was "wrong" with it. Fascinating. The Nicoise was perfectly fine. Shoulder shrug [mine].
ReplyDeleteU
My first ever Salade Nicoise was at the restaurant inside The Lido in Paris, on the Champs Elysée. I was smitten!
Deletep.s. I never put capers in tapenade. They are unnecessary.
DeleteAs it happens I am going to make tapenade today; goes well with fish. I'll make one batch with, one without. Shall let you know the difference - if any. Remember, some people put tuna into their tapenade; Elizabeth David cognac. Are there no limits? Let's not go again to where joy of life meets the purist.
DeleteSince you mentioned Avignon in your original post: Once upon a time, on our way to Saintes-Marie-de-la-Mer/Camargue, I nearly fell into the river. Sur le Pont d'Avignon indeed. We had had a stupendous meal with a bottle of red wine. Alas, I was only twenty - not used to red wine. Got it into my head to balance along some precarious something along the river. If I had flown like a bird I couldn't have been happier.
U
PS There were no gypsies that Saintes Marie de la Mer was so famed for. However, French police is something else. Tore our tent down. Don't ask. Luckily, at the time, I was on tour to buy pan bagnat and a water melon.
I think the Gypsies only turn up at a certain time of year to 'meet and greet' with family etc. My local Gypsy, a very nice elderly man with horse drawn wagon, seems to have moved on.
DeleteI like the sound of the tapenade. I don't like the stuff in jars we buy in the supermarket. I shall buy some anchovies and give it a go. Photos coming up!
ReplyDeleteIt's powerful stuff. Lovely as a 'nibble' with pre-dinner drinks.
DeleteI expect your breath was rather powerful after that breakfast.
ReplyDeleteA tad overpowering maybe, but we don't mind.
DeleteI've never had it before but it sounds nice, my sort of thing, I'll give it a go. Garlic is supposed to be very good for you, no wonder you're skipping all over the place Cro!
ReplyDeleteI usually eat my Garlic 'cooked', but when raw like this it has quite a kick. I finished the Tapenade this morning.
DeleteWith garlicky breath who would want to kiss you? However, I applaud you for making your own tapenade.
ReplyDelete