16 November, 2002

Black tapenade

50 grams of black olives
2 tablespoons of capers
A handful of chopped parsley
One clove of chopped garlic
One tablespoon of lemonjuice
1/2 dl of olive oil
Herbes de Provence
Salt and pebber

  • Tapenade is an olive spread from Southern France. It is spiced with a mix of herbs called herbes de Provence. It consists of thyme, wild thyme, marjoram, oregano, rosemary, basil, chervil, lovage, sarriette, lavender and fennel.

  • Prepare this dish only with good olives, you stone yourself.

  • Chop everything fine with a food processor, if you want your tapenade very smooth. Otherwise chop it manually.

  • Add less or a bit more olive oil until the tapenade gets the consistency you like.

  • I use coarser versions for pasta, softer versions to dip or spread.

  • Good salt works well in a dish like this.

  • Try out others types of olives, salty anchovies and so on.

    NB: Some would advice not to eat garlic at all when you drink champagne.
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