Black Olive Tapenade from The Bonne Femme Cookbook

Photo by Sarmale / OAyuso via flickr.

A true-to-France tapenade, plus how to serve it.

Tapenade Noire

The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.

(Makes about 1 cup)

1 1/2 cups (8 ounces) pitted kalamata olives or mixed black olives
2 tablespoons capers, drained
1 teaspoon dried herbes de Provence
1 teaspoon anchovy paste
1 garlic clove, minced
1 tablespoon extra-virgin olive oil, plus more if needed
2 to 3 teaspoons fresh lemon juice, if desired

Place the olives, capers, herbes de Provence, anchovy paste, garlic, and oil in a food processor. Process until the mixture becomes a coarse paste, scraping down the sides of the bowl occasionally. Taste the tapenade. If you like it tangier, add some lemon juice. If it seems dry, add a little more olive oil. Transfer the tapenade to a bowl and serve at room temperature. Store leftovers in the refrigerator in a tightly covered, nonmetal container for up to 1 month.

 Serving suggestions:

• Simply spoon atop your favorite crackers for a quick appetizer.

• Melt a slice of ripened goat cheese atop your favorite cracker; top with a little tapenade.

• Spread some hummus atop your favorite cracker; top with a little tapenade. Sprinkle with fresh herbs, if desired.

• Spoon a little bit atop deviled eggs.

• Melt a slice of ripened goat cheese atop your favorite cracker; top with a little tapenade.

• Spread on French-bread toasts; top with prosciutto, fresh herbs and/or sliced small heirloom tomatoes.

• Spread some whipped goat cheese atop cooked puff pastry squares; top with a little tapenade.

• Spoon a little tapenade inside some split gougeres.

• If you have any leftover after a party, the next day tuck into a French rolled omelet with a little ripened goat cheese and fresh herbs as you go over post-party gossip.

 FIND MORE SERVING SUGGESTIONS FOR TAPENADE HERE—WITH PHOTOS. 

 

 

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