How to make a Tapenade?

2 février 2014

This week I am so excited to present you Florence from Scream under water, in French Crier Sous l'eau .

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 Niçoise

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

Ingredients

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
Thyme
10 cl Olive oil (about 3oz)
Pepper

Directions

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.

Florence