How to Make Provencal Olive Tapenades
Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here.
The Provence Gourmet shares his recipe for two simple tapenades using green and black olives. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Green and Black Olive Tapenades
Two easy recipes for tapenades -- one green and one black
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Green and Black Olive Tapenades
Two easy recipes for tapenades -- one green and one black
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| Servings |
| 6People |
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Ingredients
- 250gr(8.8oz) Green Olives
- 250gr(8.8oz) Black Olives
- 4 Small Anchovy fillets
- 150gr(5.3oz) Canned White Tunain water, drained
- 3tsp Capers
- 1bunch Fresh Basilwashed
- 1 Garlic Clove
- 50gr(1.75oz) Pine nuts
- 50ml(1.66fl.oz) olive oil
- 1loaf Fresh Baguette
- Pepperto taste
Instructions
To Prepare Black Olive Tapenade
- Remove the pits from your olives.
- Taste one of the olives, if you find them too salty then soak in water for an hour. Drain the water and continue the the next steps.
- In a food processor, add the anchovies, the olives, 75gr of tuna, 2 teaspoons of capers, 25ml of olive oil, handful worth of fresh basil, the garlic clove and pepper.
- Mix the ingredients well. If your concoction does not mix well, add a little olive oil to smooth out the paste.
- Slice and grill the baguette.
- Spread the black olive tapenade on grilled slices of bread and serve on its own as an snack, with drinks, or with the seasoned lettuce topped with grilled sunflower seeds for a starter course.
To Prepare the Green Olive Tapenade
- Remove the pits from your olives.
- Taste one of the olives, if you find them too salty then soak in water for an hour. Drain the water and continue the the next steps.
- In a food processor add the grilled pine seeds, the olives, 75gr of tuna, 1 teaspoon of capers, 25ml of olive oil, handful worth of fresh basil and pepper.
- Pulse the ingredients in your food processor, if it does not mix well, add a little olive oil.
- Spread the green olive tapenade on grilled slices of bread and serve on its own as an snack, with drinks, or with the seasoned lettuce topped with grilled sunflower seeds for a starter course.
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