Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Alexander Weis Newsgroups: rec.food.recipes Subject: Tapenade Followup-To: rec.food.cooking Date: 20 Feb 2000 18:49:54 -0700 Organization: actcom.co.il> Lines: 40 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3.0.1.16.20000216215919.318fbb18@actcom.co.il> Reply-To: Alexander Weis NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39698 TAPENADE Tapenade is a thick paste made from black olives, capers ("tapene" in Provencal dialect), garlic, anchovies, extra-virgin olive oil. It is a French speciality from the Provence. It is usually served on toast or with crudites (raw seasonal vegetables) as an appetizer. Tapenade has a strong Mediterranean flavor. It can also be used as a basting paste for fowl or beef, or as a stuffing for turkey. Part of the flavor comes from using good "strong" black olives, and the uniqueness comes from the capers. Spread tapenade on warm toasted slices of French or Italian bread, with or without fresh goat cheese. In appetizer with dry white wine or "pastis", you close your eyes... you almost can hear the song of the cicadas. Tapenade (Avi Etgar's version) 300 gr. pitted black olives 150 gr. capers (drained) 10-15 flat anchovy filets 3 garlic cloves lemon juice (1/2 lemon) 1/2 - 3/4 cup olive oil black pepper, rosemary, thyme, 2 leaves laurel 1 large slice of white bread (crust removed) Puree all ingredients (except oil) in a food processor (metal blade), a blender may be used. When texture is smooth, add olive oil slowly like you would when preparing mayonnaise. Cover and chill for at least 24 hours. Let return to room temperature before serving. The tapenade can be refrigerated for at least 10 days. Alexander Weis alexw@actcom.co.il -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.