Sunday, July 01, 2007

Tasty Tapenade


At a recent restaurant outing, one of the complimentary appetizers was a little puff pastry topped with tapenade. As my friends and I were commenting on the pungent tastiness of the olives, we shared notes on the different ways and ingredients one can use to make tapenade. And it's just a touch of a button to make this easy, salty spread with a food processor. According to Wikipedia, tapenade is a Provençal dish consisting of pureed or finely chopped black olives, capers, anchovies, and olive oil that may also contain ingredients like garlic, herbs, tuna, lemon juice, or brandy. Its name comes from the Provençal word for capers, tapéno, and is a popular food in the south of France where it is generally eaten as an hors d'œuvre, spread on toast. Sometimes it is also used to stuff filets for a main course. Its present form was invented less than 100 years ago by the chef in the Maison Dorée in Marseille, although olive-based pastes have existed in the region for a long time. Here's a recipe that the eight of us tried and tested....

1 c kalamata olives, pitted
1 c black olives, pitted
1/4 c capers
1/2 c cilantro
about 1/2 c or more garlic flavored olive oil
1 tsp garlic, minced
1/4 c sun-dried tomatoes in oil

Place everything in a food processor and chill till ready to serve. Serve on thinly sliced bagettes.

14 comments:

SteamyKitchen said...

You're girls are SO cute!!!

Dina said...

that sounds like it has a very strong taste, it would be good for starters at a summer bbq.

Big Boys Oven said...

This should taste good and goes well with white wine.

The Cooking Ninja said...

oohh... I love this. I'll have to try this for my guest next time.

East Meets West Kitchen said...

Hi Steamy Kitchen,
Thanks!

Thanks Dina!

Big Boys Oven, this goes good with reds too! :)

Cooking Ninja, my guest love it, hope yours do too!

Little Corner of Mine said...

Looks like a great finger food, salty bor?

WokandSpoon said...

Mmmmm....my parents-in-law do a similar appetizer as well and they live in the west of France! That looks lovely!

East Meets West Kitchen said...

Hi Little corner of mine, it's not too salty.

Thanks Wokandspoon!

I sha said...

looks good ^_^

wonda said...

Hello again,
This comment has nothing to do with the food on your post. As I clicked on your name in my comment site, it led me to your profile and before I clicked on your blog name to go to the post, I saw the same book which I also have - Tender Mercies for a Mother's Soul. Love that book.

ioyces said...

hi V, the tapenade sounds and looks delicious!! Just wondering...do u think the taste will be very different if i used an additional cup of black olives instead of kalamata olives? And for garlic infused oil....can i substitute with 1 clove minced garlic?? thanks! :)

East Meets West Kitchen said...

Thanks Isha!

Hi Alice,
Yes, I enjoy that book too!

Hi Ioyces,
From an olive fan, you can sub Kalamata with green olives, or use entirely black olives and it would taste good. And yes, you can use olive oil and minced garlic in place of garlic infused oil. Have fun experimenting with this dish! :)

ioyces said...

hi V! I tried the tapenade today! It came out great! (I had it on white toast with cucumbers. Reckon it will be even better with more rustic breads.)
Love the flavours!! I think it's good enough to give away as gifts!! Thanks for sharing the recipe!

East Meets West Kitchen said...

Hi Ioyces,
You are welcome and I'm so glad to hear that you enjoyed the tapenade as much as I did! :)