Tapenade
From the one star french chef Patrick Asfaux
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Ingredients for a bowl of 'tapenade'
- 250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of brown olives harvested in a narrow area around the small town of Nyons, in Provence)
- 100 grams of anchovy filets preserved in oil
- 150 grams of drained capers
- 2/10 liter of olive oil
- freshly ground black pepper
- juice of one lemon
Progression
With a pestle and a mortar, get the olives, the capers and the anchovy filets thinly crusehd.
Blend the resulting mixture and it make like a mayonnaise with the pestle (no yolks added). Season with pepper (no salt is necessary and add some lemon juice.
Serve this 'tapenade in a nice bowl with small 'baguette' bread croûtons roasted in the oven : you should then hear the Provence cicadas ...
Blend the resulting mixture and it make like a mayonnaise with the pestle (no yolks added). Season with pepper (no salt is necessary and add some lemon juice.
Serve this 'tapenade in a nice bowl with small 'baguette' bread croûtons roasted in the oven : you should then hear the Provence cicadas ...
credits photo : patrick Asfaux© A.F.Touch
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