Tapenade
Tapenade
Region: France, Provence
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy and Quick

A tapenade is a seasoned condiment in Provence made of mashed black olives, capers, salted anchovy, preserved tuna, and olive oil. Traditionally, it has only been used for spreading on bread as a snack or appetizer or as an accompaniment to raw vegetables. A simpler version of tapenade is known in Italy as caviale di olive, olive caviar. The word tapenade derives from the Provençal word tapéno, meaning capers. Keep the tapenade stored in the refrigerator covered by an 1/8-inch-deep layer of olive oil to preserve it, where it will keep for several months.

Yield: Makes about 3 cups; 12 servings
Preparation Time: 10 minutes

14 ounces oil-cured black olives, drained and pitted     1/4 pound salted anchovy fillets (about 12 whole anchovies, 24 fillets), rinsed     one 3 1/4-ounce can imported tuna in olive oil     1/2 cup salted capers (about 2 ounces), rinsed     1 garlic clove, peeled     1 teaspoon prepared mustard

1 tablespoon Cognac     1/8 teaspoon dried thyme     1/8 teaspoon dried summer savory     1/8 teaspoon freshly ground coriander seeds     6 to 8 tablespoons extra virgin olive oil     1 loaf French bread, cut into slices, toasted, and rubbed with a cut garlic clove on one side

1. Place all the tapenade ingredients in a food processor with 6 tablespoons of the olive oil and process until smooth. Taste and add more olive oil if necessary. Do not add salt because all the ingredients are salty enough.

2. Serve with the garlic-rubbed toasts.

Posted: 01/09/2007