Tapenade
cooking.nytimes.com
Claimed by Richard Olney
Serves 6 · 2 of 6 items checked · 4 aisles
Produce
Meat & Poultry
Oils & Vinegars
- Checked by Richard Olney
Pantry / Durable
- Checked by Richard Olney
Recipe by Richard Olney
A dark Provençal paste of olives, capers, anchovy, and olive oil, spread on bread or served with vegetables.
Tapenade takes its name from the Provençal word for capers, and Olney's version is rough and strong rather than smooth. A spoonful on toast or alongside raw vegetables is the way it is eaten in the south.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Richard Olney
Serves 6 · 2 of 6 items checked · 4 aisles
Pit the olives and put them in a mortar or a food processor with the capers, anchovies, and garlic.
Pound or pulse to a coarse paste, then work in the olive oil and lemon juice. Do not over-process; some texture is desirable.
Taste and add more lemon or oil as needed. Serve on toast, with bread, or as a condiment for vegetables.
Adapted from Simple French Food. View a published recipe at NYT Cooking (opens in a new tab)
A cookout in Provence · Provence, France