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Tapenade, Provençal olive pate

Tapenade

There are preparations that invariably take us with their flavor to other places.

Like the tapenade which, just biting into the slice of crunchy baguette on which it rests, accompanies us with its scent on the coasts and in the countryside of Provence.

It will be the scent of thyme, the softness of black olives, the full taste of olive oil or ... the whole set of flavors!

Whether served as an appetizer or a snack, it is a delicacy not to be missed, believe me.

Let's try it together and, starting as always with the ingredients, let's start the preparation!

Ingredients:

large black olives

g.

250

anchovies in oil

g.

20

capers

TS.

2

fresh thyme

TS.

2

garlic

clove

1

Dijon mustard

ct.

1

extra virgin olive oil

q.s.

cognac

q.s.

black pepper

grains

 

Preparation:

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Traditionally the pitted and coarsely cut black olives are crushed in a mortar and then the desalted anchovies are added and gradually the other ingredients, all finely chopped. and then worked with a mortar and pestle until a homogeneous cream is obtained.
 

 However, I generally follow a personal version to the mixer, less traditional but equally tasty:

first I replace the salted anchovies (which are not always found here) with anchovy fillets in oil and then I begin to mix all in the mixer;
before le pitted and halved olives, 
then the chopped anchovies, the crushed garlic and the other ingredients.

Fresh thyme is essential (I collect it at the moment in the garden).

Mix well until and homogeneous then transfer to a bowl.

If necessary, add more oil and cognac at the end.

Absolutely do not add salt; at most one more anchovy fillet.

Serve on hot garlic bruschetta.

Serve and enjoy!

ADVICES AND NOTES:

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