I don't know if you know Florence, she writes a buoy blog with her friend Kathleen for the wellness of their readers. They can illuminate the black spots you can't see :)
Florence loves to write in French and in English. She is a brilliant writer. She is real and authentic. I am grateful, she is in my life.
She also loves to make her delicious Tapenade, a Tapenade Niçoise.
Thanks Florence for sharing with us your recipe :)
Tapenade is from Nice, a city in South of France on the Mediterranean Sea. It’s a condiment made of caper, which gives its name to the tapenade - Tapeno in Provencal language means caper, - black olives, anchovies, and tuna.
It goes well with vegetables, dish fish, or grilled meat. You can also filled hard-boiled eggs with tapenade mixed with their yolk.
My favorite way of eating tapenade is with crackers as an appetizer, or with a grilled slice of bread.
Tapenade is easy to make. You just need a food processor and 10 minutes of your time.
- Make 2 little jars (300 g, about 1 cup)
- No baking
- Preparation: 10 min
- 250g (about 8.5oz) pitted black olives
- 1 minced garlic clove
- 100g (about 3.5oz) anchovies (filets from a can - not the fresh white anchovies)
- 100g (about 3.5oz) tuna (not fresh tuna)
- 100g (about 3.5oz) caper
- 10 cl Olive oil (about 3oz)
- In a food processor, mix together olives, garlic, drained caper and tuna, and anchovies (you can rinse them if you don’t like their strong salty taste), until you get a smooth puree.
- Add 2 or 3 pinches of thyme, and the olive oil. Whip thoroughly. Add pepper but no salt (anchovies are very salty).
- Put your tapenade in jar. You can keep it in your fridge about 3 to 4 weeks (in airtight container).
You can add 1 tbs of eau-de-vie de marc when you pour in the olive oil.