Black Olive Tapenade

I think it would be safe to say you must likeassertive flavors in order to enjoy tapenade ~and I do.
But wait ~ before I lose some of you! 
If you cannot tolerate strong flavors but like the idea oftapenade, Giada De Laurentiis has awonderful recipe for a toned down version, using only canned black olives and sun-dried tomatoes. You can find the recipe here.

As far as authentic tapenade it originated in southern France (Provence), it's name comes from the Provençal word for capers (tapenas.) Traditionally made with mortar and pestle it isa blend of capers, black olives, olive oil, and anchovies.Most of the tapenade I have tasted also includea  clove or two or raw or roasted garlic.
Though apparently not traditional, some versionsinclude pine nuts or other nuts, and I've seen a version thatJacques Pepin demonstrated using a driedfigs, or apricots for a unique flavor twist.
Some add brandy to the mix as well, or finely gratedorange zest, and there are versions of green olive tapenade, as well as combinations of green olives/black olives and artichoke hearts, too.
This time rather than a mix of oil cured black olives and Kalamata olives I used only the latter, and as always added a bit of thyme, a little lemon juice, and freshly ground black pepper.
I've never tried making it with a mortar and pestle (a labor of love!) I simply pulse the ingredients upusing a small food processor, so easy and itkeeps well in the refrigerator, covered, for a couple of weeks.

Called the "butter of Provence", I usually serve it spread on toasted baguette slices, but it's also good with crudites and as a condiment in sandwiches.

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Some additional suggestions for use fromaround the web:
* As a filling for Palmiers; spread puff pastry dough withtapenade and roll as for palmiers, slice and bake in hot oven,best served warm.
* Spread tapenade on pizza dough, top with feta ormozzarella cheese and tomatoes, then bake.
* Flatten chicken thighs or breasts, spread with tapenade,jarred roasted peppers, and cheese if desired, thenroll and bake.
* As a topping for grilled or broiled fish.
* Tossed with hot angel hair pasta along with dicedtomatoes, finely diced or shredded fresh mozzarella cheeseand fresh basil leaves.
* Add a little tapenade to your omelet filling.
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If you would like a reliable recipe for basic, traditionalTapenade you can find a printable version byfollowing this link.
Thank you for stopping by today!~Mari :)

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