by ChefJune
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ChefJune's Notes:
Expand1 pound large plump ripe olives (they should be slightly wrinkled, cured in oil rather than brine) Ask a question about this ingredient
1 2-ounce tin anchovies preserved in olive oil Ask a question about this ingredient
2 large cloves garlic, peeled and slightly crushed Ask a question about this ingredient
3 tablespoons capers preserved in vinegar, well drained Ask a question about this ingredient
3 tablespoons best quality extra-virgin olive oil Ask a question about this ingredient
Freshly ground black pepper to taste Ask a question about this ingredient
Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed. Put the olive meat into a food processor fitted with the metal blade.
Ask a question about this stepAdd the tin of anchovies with oil, and the garlic, capers, and olive oil and a few good turns of the pepper mill. Pulse with on/off switch to blend the ingredients together all at once. Keep this preparation brief so that the purée retains a coarse texture
Ask a question about this stepTeacher's Tips: To store the Tapenade for future use, pack it in small jars (preferably glass). Cover jars tightly and refrigerate. [I’ve known it to keep as long as 2 months.]
Ask a question about this stepTapenade is a very versatile condiment. You can spread it on toasted slices of French bread and serve it with aperitifs; serve it as an hors d’oeuvre with raw vegetables and hard boiled eggs or use it as the basis for a sandwich. Spread it on a long thin baguette of French bread, split in half and lightly toasted, then layer the sandwich with slices of tomato, hard-boiled eggs, sweet spring onions and a few anchovy fillets (or chunks of well-drained canned tuna). It also perks up the flavor of a turkey sandwich, when used as a substitute for mayonnaise.
Ask a question about this stepThis recipe is wonderful have seen so many variations this is a real classic recipe.
To die for! It's a classic for good reason. No wonder it's so universally loved. Thanks so much for posting this. ;o)
One of my good friends loves to spread this on slices of raw, red onion.
Brette is the Editorial Assistant of Food52.
Anything with capers is good in my book! Sounds wonderful