Tapenade is a lovely Provençal hors d’œuvr consisting of puréed olives, capers, and olive oil, often mixed with anchovy or fresh basil. Store bought tapenade is, as these things tend to be, four times the expense yet not half the flavor compared to this simple homemade recipe, which ditches the traditional anchovies but adds toasted pine nuts.
Makes about one and a half cups of spread.
Ingredients:
1 cup Kalamata olives, pitted, rinsed, and dried
1/2 cup extra virgin olive oil
2 tablespoons pine nuts, toasted
1.5 tablespoons salt-packed capers, rinsed and dried
1 clove garlic, peeled
1 teaspoon lemon zest, finely-grated
18 leaves fresh basil
sea salt, to taste
freshly-ground black pepper, to taste
Combine all of the ingredients, except the oil, salt, and pepper, in a medium-sized food processor. Purée, slowly drizzling in the olive oil. You will likely use all of the oil, but stop if the mixture becomes excessively oily. Continue mixing until the spread becomes a paste, occasionally stopping to scrape down the sides, about a minute or two.
Taste, and adjust seasoning. As the olives and capers are salty, even after rinsing, you might not need any salt.
Serve with toasted rustic bread.
0 comments—please comment:
Post a Comment