The Tapenade

This Provençal condiment based on capers, tuna and black olives, crushed in a mortar and seasoned with olive oil and lemon juice is also a highly recommended accompaniment to all kinds of fresh salads, especially during summer time…

 

Serves 4 to 6                 Preparation 20 minutes

  • 2 garlic cloves
  • 150 g (5 oz) pitted black olives
  • 60 g (2oz) drained tuna fish
  • 60 g (2oz) capers
  • juice of 1/2 lemon
  • 100 ml (1/3 cup) Olive Oil

Peel the garlic cloves and place them in the blender with the pitted olives. Add the tuna fish and capers.

Put the puree in a mortar and crush with gradually adding the lemon juice. The tapenade should become thick and fairly smooth. Slowly add the olive oil to the paste a drop at a time, while stirring, as you were making mayonnaise.

Sometimes thyme, bay leave or a drop of brandy is added to the tapenade!

Once completed, put it in a cool place into a pottery bowl and just before serving, spread it on slices of toasted bread. You may also garnish boiled eggs (by mixing the yolk). It can also accompany grilled fish.

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