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The real Tapenade
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Before beeing a software tool for some rather obscure and confidential purpose,
tapenade is indeed a much appreciated condiment of the
provençal cuisine. You can probably find some at your grocer's. Otherwise, here is a recipe.
For these hefty matters, just like for A.D.,
approximation can be dangerous. Therefore, here is
something very close to the original
recipe, that we found in J.-B. Reboul's "La cuisinière provençale".
This venerable reference cookbook has been constantly reprinted since 1897.
Our copy is the 27th reprint, dated 1998.
According to J.-B. Reboul, tapenade was invented by Mr Meynier from
restaurant "La Maison Dorée" in Marseilles. The restaurant does not exist
any more :-(
In provençal, tapeno means caper.
- 200 grammes of black olives, nuts removed,
- 200 grammes of capers,
- 100 grammes of anchovies, in filets,
- 100 grammes of tunafish, marinated,
- one tablespoon of mustard,
- 0.2 liter of olive oil,
- 5 centiliter of cognac or brandy,
- ground pepper and spices such as thyme, romarin, origan
Simply crush the olives, capers, anchovies
and tuna in a mortar, very finely, and
then pass through a sieve. Add a good quantity
of ground pepper, the mustard and the spices.
then slowly incorporate the olive oil and
then the cognac, whipping constantly.
This can be stored for several days
in an airtight jar in the fridge.
This is a recipe from the old days. If you can't spend
that much time in the kitchen, the recipe can be vastly simplified.
Many forget the tunafish and the brandy, and
the result is generally quite acceptable.
It is also perfect when not crushed that finely.
Tapenade on toasts makes a great apéritif in summer,
with a glass of cold rosé wine. You can also
put some on barbecued lamb chops. Otherwise
we trust your imagination...
Last modified: Thu May 31 09:26:32 CEST 2012
by
the developers of Tapenade
