CLASSIC OLIVE TAPENADE
Steps:
- Gather the ingredients.
- Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
- Process until all the ingredients are finely chopped, but not completely pureed.
- Serve the olive spread on baguette slices or with fresh crudités.
- Enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 628 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/2 cups (serves 10), UnsaturatedFat 0 g
TRADITIONAL PROVENçAL TAPENADE WITH CAPERS, ANCHOVIES, AND TUNA RECIPE
Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It's made with equal parts olive, caper, and briny fish, like anchovies and oil-packed tuna-hence the fact that tapenade takes its name from capers (tapeno in Provençal) and not olives.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment
Number Of Ingredients 8
Steps:
- If using a food processor: In the processor work bowl, combine olives, capers, anchovies, and tuna; add herbs and mustard, if using. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, if using. Serve.
- If using a mortar and pestle: Roughly chop olives, capers, and anchovies, then add to mortar with tuna. Add herbs and mustard, if using. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle to blend, drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Work in Cognac, if using. Serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 0 g, Cholesterol 4 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 317 mg, Sugar 0 g, Fat 13 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
PROVENCAL TAPENADE
The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below.
Provided by bluemoon downunder
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Process all the ingredients in a food processor until they form a smooth consistency.
- Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
- Serve with fresh or toasted bread.
- Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.
Nutrition Facts : Calories 645.4, Fat 63.9, SaturatedFat 8.7, Cholesterol 4.5, Sodium 2937.7, Carbohydrate 21.4, Fiber 9.4, Sugar 0.6, Protein 4.9
More about "provencale tapenade recipes"
PROVENçAL OLIVE TAPENADE - FRANCE TODAY
From francetoday.com
Estimated Reading Time 5 mins
HOW TO MAKE PROVENCAL OLIVE TAPENADES - PERFECTLY …
From perfectlyprovence.co
Cuisine FrenchCategory AppetizerServings 6Estimated Reading Time 8 mins
TAPENADE RECIPE FROM PROVENCE - THE INTERNATIONAL …
From theinternationalkitchen.com
4.5/5 (100)Category SpreadCuisine FrenchLocation 307 N. Michigan Ave. Suite #818, Chicago, 60601, IL
OLIVE TAPENADE RECIPE: A SPREADABLE FRENCH GARLIC AND CAPER DIP
From annieandre.com
TAPENADE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
AUTHENTIC OLIVE TAPENADE - LE CHEF'S WIFE
From lechefswife.com
GREEN OLIVE TAPENADE RECIPE - PLANT-FORWARD TWIST ON …
From fromachefskitchen.com
TAPENADE (PROVENCAL OLIVE AND CAPER PASTE) | RECIPES
From kosher.com
TAPENADE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
TAPENADE | TRADITIONAL SPREAD FROM PROVENCE, FRANCE
From tasteatlas.com
PROVENCAL OLIVE TAPENADE RECIPE - THE GOOD FOOD …
From thegoodfoodnetwork.com
TAPENADE, AN IRRESISTIBLE OLIVE SPREAD FROM PROVENCE
From simplefrenchcooking.com
RECIPE FOR GREEN OLIVE TAPENADE - PERFECTLYPROVENCE.CO
From perfectlyprovence.co
BOLD AND TANGY TAPENADE RECIPE FOR A TASTE OF PROVENCE
From nomadparadise.com
A TALE OF TWO TAPENADES (AND HOW TO MAKE THEM) - SERIOUS EATS
From seriouseats.com
BLACK OLIVE TAPENADE WITH GARLIC, CAPERS, AND …
From seriouseats.com
HOW TO MAKE THE PERFECT TAPENADE
From theguardian.com
EASY TAPENADE RECIPE - COOKIE AND KATE
From cookieandkate.com
CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
From pardonyourfrench.com
OLIVE TAPENADE | THE MEDITERRANEAN DISH
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love