March 10th, 2012
Strictly speaking, this isn’t tapenade because the very word comes from the Provençal for capers and I didn’t have any! However, tapenade is a dish with varying ingredients depending on the village or region and in researching this (after making it), I found a couple of “authentic” French recipes (online) which don’t contain capers! I believe that tapenade should contain some or all of the following: anchovies, brandy, capers, garlic, herbs, lemon juice, olives and olive oil. I haven’t come across a tapenade which didn’t contain olives, yet…
Tapenade recipe (serves 2 as a starter):
6 black peppercorns
3 anchovy fillets
3 sprigs of thyme
a mixed cup of green and black olives (roughly chopped)
2 medium sized pieces of garlic (roughly chopped)
a splash of olive oil
Chop the ingredients as indicated above, pull all the leaves off the thyme sprigs and discard the stalks.
Put everything into a mortar and grind it up until you have a lumpy paste (it isn’t supposed to be smooth). I used olives which had been marinated in olive oil – they did contain stones, so I removed them beforehand. If I’d had any capers, I would have added a teaspoonful. You can, of course, do this in a food processor if you wish.
which I soaked in olive oil, gently heated and infused with 8 pieces of garlic (chopped) and ground, mixed herbs.
Bake the bread for up to an hour at 100º C. Do keep an eye on it to make sure it doesn’t burn.