I made two of them the last week-end, while we had friends for dinner.
Today, I would like to share with you one of those two recipes : la Tapenade.
This word comes from "tapeno", in Provençal, who means "caper".
Tapenade is a dish consisting of finely chopped black olives, capers, anchovies, and olive oil.
We use to serve it for drink time. But I like to serve it for dinner, when it's too hot to cook.
Generally, I increase fourfold the basics doses. First, because people like it and eat it a lot. Second, because if people don't eat all the dish, you can keep it for one week in the fridge.
Oil is a natural preservative.
It's a very easy recipe.
My husband makes the second dish, that we call "Anchoïade" (anchovy paste). I'll post it tomorrow.
So here what you'll need :
- 200 grammes of black olives without pits.
- 5 anchovies fillets well rinsed (let the water fall ! It can be too salted).
- 8 capers
- 1 glove of garlic
- 4 tablespoon of olive oil.
No need salt or pepper !
I want to comfort people who don't like anchovies : in this recipe, you won't taste them. Neither smell them.
As you can see, in the picture, there are more than 200 grammes of black olives ;)
All the doses are multiplied by 4.
Step 1 :
Rinse very carefully the olives.
Step 2 :
Add the capers (I think you can find them in each supermarket), the anchovies and the garlic that you have cut in small pieces or better : with a garlic press.
Step 3 :
Pour the olive oil. I say "4 tablespoon", but you can pour as much as you want. This is not a light dish. But you'll eat it with crudités. So don't worry ;)
Step 4 : Take your new best friend, the blender and blend all that !
Here is the final mixture.
I agree ... It seems not to be very attractive, but I promise this is divine !
Serve it, with crudités and little piece of bread.
Here's an example of what we eat with.
My daughter helped me to prepare the crudités ;)
Cauliflower (crude, of course)
Tomorrow, l'Anchoïade !