Original Provencale Green Tapenade Recipes
TRADITIONAL PROVENçAL TAPENADE WITH CAPERS, ANCHOVIES, AND TUNA RECIPE
Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It's made with equal parts olive, caper, and briny fish, like anchovies and oil-packed tuna-hence the fact that tapenade takes its name from capers (tapeno in Provençal) and not olives.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment
Number Of Ingredients 8
Steps:
- If using a food processor: In the processor work bowl, combine olives, capers, anchovies, and tuna; add herbs and mustard, if using. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, if using. Serve.
- If using a mortar and pestle: Roughly chop olives, capers, and anchovies, then add to mortar with tuna. Add herbs and mustard, if using. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle to blend, drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Work in Cognac, if using. Serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 0 g, Cholesterol 4 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 317 mg, Sugar 0 g, Fat 13 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
PROVENCAL TAPENADE
The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below.
Provided by bluemoon downunder
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Process all the ingredients in a food processor until they form a smooth consistency.
- Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
- Serve with fresh or toasted bread.
- Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.
Nutrition Facts : Calories 645.4, Fat 63.9, SaturatedFat 8.7, Cholesterol 4.5, Sodium 2937.7, Carbohydrate 21.4, Fiber 9.4, Sugar 0.6, Protein 4.9
PROVENCALE TAPENADE
an amazing spread to use in place of butter when the occasion calls for it. another delia smith classic can be stired into a salad dressing or as a topping for
Provided by Gohogsgirl
Categories Spreads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- combine all ingredients (1 tbsp basil) in a food processor.
- pulse into a spreadable paste, and stir in black pepper.
- just before serving, add in remaining 1 tbsp basil leaves.
- keeps 2 weeks, covered.
Nutrition Facts : Calories 155.2, Fat 13.9, SaturatedFat 2, Cholesterol 8, Sodium 1379.8, Carbohydrate 6.1, Fiber 3, Sugar 0.1, Protein 3.8
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