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
TAPENADE
Categories Condiment/Spread Fish Olive Quick & Easy
Number Of Ingredients 5
Steps:
- Mash the olives, anchovies, and capers with a mortar and pestle, marble by tradition. The rule of thumb is a little more olives than capers and anchovies, but adjust according to taste. Add very little salt and pepper. Drizzle in the oil until creamy.
ORIGINAL PROVENCALE GREEN TAPENADE
Make and share this Original Provencale Green Tapenade recipe from Food.com.
Provided by AdriMicina
Categories Spreads
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put all ingredients except olive oil in a food processor and process until smooth.
- Slowly add olive oil in a stream while processing on low speed, as for mayonnaise, until you reach a spreadable consistence.
Nutrition Facts : Calories 802.4, Fat 82.5, SaturatedFat 10.9, Cholesterol 13.9, Sodium 3466.2, Carbohydrate 11.6, Fiber 8.5, Sugar 1.8, Protein 12.5
TARTINES PROVENCALES
Provided by Frank Stitt
Yield Makes 8 servings or 48 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Blend all tapenade ingredients in a food processor until finely chopped but not puréed, 2 to 3 seconds.
- Lightly toast bread and rub 1 side of each slice with garlic. Spread each with 1 tablespoon cheese and about 2 1/2 tablespoons tapenade. Cut each tartine into 8 wedges.
More about "provencale tapenade recipes"
TAPENADE (PROVENCAL OLIVE AND CAPER PASTE) | RECIPE
From kosher.com
Servings 5Category Appetizers
PROVENçAL OLIVE TAPENADE - FRANCE TODAY
From francetoday.com
Estimated Reading Time 4 mins
CLASSIC TAPENADE RECIPE - LOS ANGELES TIMES
From latimes.com
TAPENADE PROVENçALE: UN HORS D’œUVRE SIMPLE ET …
From thelanguageskitchen.com
EASY TAPENADE RECIPE - COOKIE AND KATE
From cookieandkate.com
TAPENADE - WIKIPEDIA
From en.wikipedia.org
CLASSIC OLIVE TAPENADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TAPENADE RECIPE FROM PROVENCE - THE INTERNATIONAL …
From theinternationalkitchen.com
TAPENADE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PROVENçAL TAPENADE RECIPE - MARIE BOUSQUET | FOOD
From foodandwine.com
Servings 1.33
TAPENADE RECIPE, PROVENCAL FRENCH CUISINE, BY PROVENCE BEYOND
From beyond.fr
PROVENçALE TAPENADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE THE PERFECT TAPENADE | FRENCH FOOD AND DRINK | THE …
From theguardian.com
PROVENçALE TAPENADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAPENADE | TRADITIONAL SPREAD FROM PROVENCE, FRANCE
From tasteatlas.com
PROVENçAL-INSPIRED SWEET & SAVORY TAPENADE — WITH HEALTH
From withhealthandgratitude.com
TAPPENADE, PROVENCAL RECIPE - PROVENCE WEB
From provenceweb.fr
AN EASY TAPENADE RECIPE - LOVE FRENCH FOOD
From lovefrenchfood.com
TAPENADE (PROVENCAL OLIVE AND CAPER PASTE) – PASSOVER.COM
From passover.com
A TALE OF TWO TAPENADES (AND HOW TO MAKE THEM) - SERIOUS EATS
From seriouseats.com
AUTHENTIC OLIVE TAPENADE - LE CHEF'S WIFE
From lechefswife.com
PROVENçAL RECIPES THAT WILL GIVE YOU A TASTE OF THE SOUTH OF FRANCE
From marthastewart.com
TAPENADE, THE ESSENTIAL PART OF PROVENçAL CUISINE - VERDON SECRET
From verdonsecret.com
TAPENADE (OLIVE SPREAD FROM PROVENCE) - THE ART OF EATING …
From artofeating.com
THE TAPENADE - A RECIPE FINALLY VERY RECENT. PROVENCAL TERROIR.
From terres-dazur.com
HOW TO MAKE PROVENCAL OLIVE TAPENADES - PERFECTLY PROVENCE
From perfectlyprovence.co
TAPENADE - CAROLINE'S COOKING
From carolinescooking.com
STRAIGHT OUT OF PROVENCE: LA TAPENADE — FRENCHOLOGIE
From frenchologie.com
TAPENADE: HOW AND WHEN TO USE IT - GREAT BRITISH CHEFS
From greatbritishchefs.com
PROVENCAL OLIVE TAPENADE - THE YELLOW TABLE
From theyellowtable.com
TAPENADE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
PROVENCAL TAPENADE RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
From pardonyourfrench.com
BURGER RECIPES: PROVENçAL BURGER WITH TAPENADE BUTTER /W …
From burgerbase.com
TAPENADE RECIPE - ONLY PROVENCE
From onlyprovence.com
BEST BEEF PROVENCAL RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PROVENCAL CLASSICS: TAPENADE - SAFFRON AND HONEY
From saffronandhoney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love