Green Olive Tapenade
(Ta-pe-nade)
Tapenade is spread traditionally made with olives, capers and anchovies. It is French in origin with it’s name coming from the Provencial word for capers (tapenos). The French are crazy about Tapenade as our French exchange students, Theo and Elise shared with us. As seen in the photos of this post, Elise prepares a green olive tapenade with a recipe we love by Martha Stewart.
There are many versions of tapenade out their made with both green and black olives, but Martha’s recipe is spot on! Valarie did not feel the need to tweak this timeless classic recipe for tapenade. The combination of olives, anchovies, capers, garlic and the fresh squeezed lemon juice are well received.
Tapenades appear similar to a pestos, but actually tapenades are olive-based while pestos are herb-based (usually basil). Although this recipe was well developed and celebrated by the French, food historian, Clifford A Wright, attributes the origin to the Greeks from Asia minor, who settled near Marseilles in the six century B.C. Regardless of the origins of tapenade and who fully developed the recipe, we can all agree this is a great tasting spread that is enjoyed by many.
Elise reminded us that in her area of France closer to the Alps, they typically prepare their tapenade using black olives. It was funny to watch her handle and use the anchovies. Most people have an aversion to the name anchovies and the perceived smell associated with them. The flavor of anchovies adds an unparalleled briny flavor that makes this recipe pop.
We hope put aside your inhibitions towards anchovies and enjoy this recipe. It is hard to top the taste of this tapenade on a cracker, vegetables, crostini, baguette or as a spread on the inside of a Mediterranean wrap.
Bon Appetite,
Dale & Valarie
Ingredients
- 1 cup of green olives
- 5 anchovy filets
- 3 tablespoons capers, drained
- 1 small garlic clove
- 2 teaspoons of freshly squeezed lemon juice
Instructions
- Place olives, anchovies, capers, garlic, and lemon juice in a food processor. Pulse until a course paste forms.
- Store in an air-tight refrigerated container. Last for up to one week.