Sunday, July 01, 2007
At a recent restaurant outing, one of the complimentary appetizers was a little puff pastry topped with tapenade. As my friends and I were commenting on the pungent tastiness of the olives, we shared notes on the different ways and ingredients one can use to make tapenade. And it's just a touch of a button to make this easy, salty spread with a food processor. According to Wikipedia, tapenade is a Provençal dish consisting of pureed or finely chopped black olives, capers, anchovies, and olive oil that may also contain ingredients like garlic, herbs, tuna, lemon juice, or brandy. Its name comes from the Provençal word for capers, tapéno, and is a popular food in the south of France where it is generally eaten as an hors d'œuvre, spread on toast. Sometimes it is also used to stuff filets for a main course. Its present form was invented less than 100 years ago by the chef in the Maison Dorée in Marseille, although olive-based pastes have existed in the region for a long time. Here's a recipe that the eight of us tried and tested....
1 c kalamata olives, pitted
1 c black olives, pitted
1/4 c capers
1/2 c cilantro
about 1/2 c or more garlic flavored olive oil
1 tsp garlic, minced
1/4 c sun-dried tomatoes in oil
Place everything in a food processor and chill till ready to serve. Serve on thinly sliced bagettes.