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Wednesday, September 28, 2005

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
Combine olives, garlic, anchovies and capers (rinsed first) in food processor. Add mustard and drizzle in oil with the motor running as if making a mayonnaise. Season with freshly milled pepper, add thyme and nutmeg. Finally, add brandy or lemon juice. Correct seasonings.

(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.)

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posted at 11:58 PM

1 Comments:

Blogger syp said...

Yes! The best tapanade, ever.

September 29, 2005 10:27 AM  

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