Tapenade noire

Yield: 1 Servings

Measure Ingredient
½ cup Pitted Nicoise olives
4 Anchovy fillets
2 tablespoons Capers
4 Cloves of garlic, peeled
1 tablespoon Herbes de Provence (this is a combination of thyme, rosemary, oregano, bay leaves and fennel seed, ground up. This mixture is available in better delicatessens and European food shops)
⅓ cup Virgin olive oil
1 tablespoon Cognac (optional)

Place the pitted olives, anchovies, capers, garlic and herbs into a blender and begin to puree the contents. Slowly add the olive oil, stopping occasionally to scrape down the sides and stir the mixture with a rubber spatula. Add enough oil to make a slightly runny mixture. Turn out of the blender and into a small dish. You may add cognac for a smoother, more elegant flavor, but for a lusty flavor, it may be omitted. Spread the tapenade, after letting it sit for about an hour, into small slices of baguette loaves. You may lightly toast the slices if you want. Note: "Herbes de Provence" can include many different combinations of ingredients. The idea is to add regional flare, not a specific taste.

Finally, this spread contrasts pleasantly with Tapenade Blanche.

Posted to FOODWINE Digest 12 Sep 96 From: Joe Ames <ames@...>

Date: Thu, 12 Sep 1996 18:12:33 -0400

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