Black Olive Tapenade (French)

6 Sep

This Provencal specialty of black olives, anchovies, tuna and capers pounded into a delicious spread is an absolute classic. Tapenade is often served, as a tit-bit to dip bread or raw vegetables into in restaurants or in bars on rounds of toated bread with drinks. It also makes an excellent picnic food and sandwich filler.

* 50 or so stoned black olives
* 6-8 anchovy fillets
* 1 tbsp capers
* 50-100g tinned tuna
* Olive Oil (espresso cup full)
* Juice of half a Lemon or orange
* Flat leaf parsley, finely minced (optional)
* 1 tbsp brandy (optional)

Pound the olives, anchovies, tuna and capers together into a thick puree, in a pestle and mortar or in a food processor, gradually adding the olive oil and lemon juice as you go. When you have a consistency you are happy with, I like it quite coarse. Stir in the parsley and brandy if using. Serve spread on rounds of bread or as a dip to accompany crudités or bread sticks. Store in a jar in the fridge where it will keep for several months.

Note the quality of the olives determines the end result I prefer strong oily dark olives but use the ones you like.

This recipe was originally posted on www.masdudiable.com on 6/9/2006.

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