in France

Tapenade

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Ingredients for 1 servings:

  • 400 g olives (Kalamata), pitted
  • 2 garlic cloves, crushed
  • 2 anchovy fillets in oil, drained
  • 2 tbsp capers, in brine
  • 2 tsp thyme, chopped
  • 2 tsp mustard (Dijon)
  • 1 tbsp lemon juice
  • 60 ml olive oil
  • 1 tbsp cognac
  • black pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Blend all ingredients except the pepper in a blender until smooth and season with pepper. Pour into a sterilized, warm jar and seal. The tapenade will keep refrigerated for up to 2 weeks. Makes approximately 375 ml.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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