A Recipe for Travel
A Recipe for Travel: Provence, France
Recipe by Chef Alison Bell, who leads our Southern France Culinary Tours
The name of this delicious dish comes from the Provençal word for capers- tapenas- and to be a true tapenade, it must have a very precise ratio of olives, capers, garlic, anchovies, and olive oil. Tapenade is ubiquitous in Provence; found in village markets, in cafés, and at home, where it is generally eaten as an hors d'œuvre. Tapenade, baguette, and a glass of crisp rosé are the perfect pairing. Tapenade can also enhance other dishes- added to a vinaigrette and tossed with boiled new potatoes, used as a stuffing for chicken breasts, mixed with mayonnaise, and served with grilled salmon or dolloped on steaming bowls of Daube de Boeuf Provencal.
Ingredients
1 cup pitted black olives (Kalamata or Niçoise) or a combination of black and green olives
1 tbsp capers
2 cloves chopped garlic
1 tbsp lemon juice
2-3 tbsps olive oil
zest of 1 orange
Optional:minced red onion
fresh herbs such as basil, thyme, or parsley
1 anchovy or 1⁄2 tsp anchovy paste
Method
You can make the tapenade in a food processor, by chopping the ingredients by hand or in a mortar and pestle.
In a food processor combine the pitted olives, capers, optional anchovy, garlic, and lemon juice.
Pulse until combined (and keep as chunky or smooth as you like).
Add 2-3 tablespoons of good olive oil and pulse again until combined.
Stir in the zest of 1 orange. Adjust seasoning (you may want a bit more lemon).
You can also add in minced red onion or chopped, fresh herbs such as basil, thyme, or parsley.
