Tapenade
- 8 oz. black or green olives, stoned (always double check if the store purports to have done it)
- 1-3 cloves garlic
- 2 oz. can anchovy fillets
- 2 tbsp. capers
- 1 tsp. Dijon mustard
- 4 tbsp. olive oil
- black pepper
- pinch each nutmeg (freshly-grated is best) and fresh thyme
- 1 tsp. lemon juice or brandy
(Best made the day before. I never use brandy but sometimes substitute sherry vinegar for lemon juice. I often substitute summer savory or, indeed, anything called savory for the thyme, especially in the green olive version. I’ve used a variety of olives but never wrinkly oil-cured ones or kalamatas—too strong—and never little nicoises—too much work to get the pits out. Obviously you can’t use canned olives.)
Labels: food blog interlude
1 Comments:
Yes! The best tapanade, ever.
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