The French Series : Tapenade

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"Give me books, fruit, French wine and fine weather and a little music out of doors, played by someone I do not know. "

John Keats, Letter, August 28, 1819, to his sister Fanny Keats
And tapenade.

The ultimate Provençal spread, best served with pain de campagne and a nice rosé, or, sadly, chia-sesame crackers if you're gluten intolerant. 

I tried to keep my tapenade fairly authentic, I skipped the anchovies of course and did add a splash of white wine. Just because.
This spread is rather high on sodium: it's best to use black olives that are not too salty, or to soak them an hour before to remove any excess salt. You can also use green olives, which tend to be less salty.

Tapenade (French olive spread)
(vegan, gluten free)

200 g black olives
50 g capers
1 garlic clove
a splash of white wine
a splash of olive oil

Toss all the ingredients in a food processor and process until finely chopped, but not smooth, there should be olive bits left.
Store in fridge in an airtight container. It will keep for up to one month if you keep a thin layer of oil covering the surface.


200 g olives noires
50 g câpres
1 gousse d'ail
1 cuillère à soupe de vin blanc
1 cuillère à soupe d'huile d'olive

Mettre tous les ingrédients dans un mixeur et mixer jusqu'à obtention d'un mélange assez fin (mais pas une purée!). 
Se conserve au réfrigérateur pendant un mois, en la recouvrant d'une fine couche d'huile d'olive.

3 commentaires:

  1. J'ai faim! Tu viens quand cuisiner chez nous ? x

  2. i love your blog so much. it is so simple and stunning.



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