Recipe // Mon tapenade
Salut les amis, this will be a short post. Today is a marvelous day in Macau and I´m busy baking a Pan de Muerto for next week´s Dia de Muertos celebration. Hopefully my bread making skills are not that dusty. If the bread is muy bueno, you should hear more about it.
Today I´m leaving you with a super simple but oh so effective and packed with strong, profound and round flavors; a provençal spread: la Tapenade. This is completely on my alley, no time consuming, most of ingredients are easily available everywhere in the world and usually everyone hast most of the ingredients on their fridges.
A tartine de tapenade is alongside marinated olives and les cacahuetes the essential South of France´s snack for l´apero (time). It can instantly transport you to a stunning olive grove or a french café-terrase, specially if you´re also having a glass of wine alongside.
Is not summer anymore, and we´re definitely not even near an oliveraie but since tomorrow is the final of the Rugby World Cup and la France is playing that last match, here at Les Monges residence we are supporting les bleus.
With tapenade toasts.
Allez les bleus!
There are zillion recipes about this spread, I´m just following the recipe that ma belle mere kindly shared with me. (and may I add she and all her ancestors are proud Provençals?)
200gr of the best quality black olives such as niçoise, pitted
30 gr capers (drained)
2-3 anchovy filets in
1-2 garlic cloves, peeled
1 splash of olive oil
1 pinch of herbes de provence (optional)
fleur de sel (optional)
Put olives, capers, anchovy filets and garlic cloves in a food processor or better yet a mortar.
Mix until the mixture becomes a paste.
Add the olive oil, herbes de provence if using and black pepper. Mix.
Serve on toasts or put in a airtight glass container.
Tapenade can be stored in a refrigerator for up to 2 weeks.