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Hello foodies,
Happy New year 2021. I hope this will be a great year for you all. Wishing you a good health, lots of happyness and a lot of cooking and baking.
I ll start this year with an easy recipe. The black olive Tapenade. It is a classic from South of France. You all heard that olives and olive oil a great for us. A really good source of fat. Well this is a recipe that will let you create another type of dip for your grazing table. You can use is as a dip, but also as a spread on breads or as a topping cooking fish or meat. Whichever way you want to have it. People will love it
It is easy to make and can be kept for a long time.
Happy Tapenade everyone,
Bon appetit,
Frenchy
Ingredients
Instructions
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Gather all your ingredients. For this recipe you can either use a food processor, blender, nutribullet or your knife and chop chop.
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Put your pitted Kalamata olives in the food processor.
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Add the parsley.
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Add the anchovies, capers and garlic (French or Argentinian are the best).
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Blend for 10 seconds.
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Scrape down and add the oil.
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Blend again until you have a pasty mixture. Scrap down at times it only takes 1 minutes with few burst of 15 seconds. taste and adjust the seasoning... generally the tapenade is a little salty due to the anchovies so try first and you may just need to add some pepper.
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Serve your tapenade on a dish with crackers, grissini, turkish breads or just vegetables batons. Voila it is done in less than 10 minutes. Bon Appetit Frenchy
Notes
If you want a smooth tapenade keep Blending longer.
If you want a creamy dip, add some cream cheese.
you can keep the tapenade up to 4 weeks in a sealed container.