Tapenade
Denise Landis is the founder & CEO of The Cook's Cook.
Tapenade is a Mediterranean olive spread originating from Provence, France. It is an olive-based condiment that combines black or green olives, capers, and anchovies into a savory and slightly briny paste. Tapenade is ideal for spreading on crusty bread or crackers, as a tasty addition to sandwiches, or as a complement to grilled meats and vegetables.
It is usually very drab in color, but this version includes sun-dried tomatoes and basil to brighten the flavor and color.
Ingredients
- 473 ml (2 cups) pitted Kalamata olives
- 118 ml (1/2 cup) imported black olives (such as Niçoise), pitted
- 60 ml (1/4 cup) sun-dried tomatoes in olive oil, drained
- 6 cloves garlic, peeled and minced
- 15 ml (1 tablespoon) capers
- 5 anchovy fillets
- 5 ml (1 teaspoon) lemon juice
- 60 ml (1/4 cup) extra-virgin olive oil
- 3 or 4 large leaves fresh basil ( optional)
Preparation
1. In the bowl of a food processor, combine the Kalamata olives, black olives, sundried tomatoes, garlic, and capers. Process until coarsely chopped.
2. Add the anchovies, lemon juice, and olive oil. Process again until finely chopped; do not puree. Cover and refrigerate until ready to serve.
3. Remove the tapenade from the refrigerator. Finely chop the basil and mix in until blended. Transfer to a decorative bowl and serve with sliced crusty bread.
To make ahead
Up to one week before serving: Prepare tapenade. Cover and refrigerate.
To serve: Add chopped basil to tapenade. Transfer to a serving bowl.
WINES: Rose, Rose, Rose, but if you must have a white, try one of the southern Frenchettes: Palette, Clairette, or Bellet or Picpoul de Pinet
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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