can use the tapenade myriad ways. How about on pizza?
Spread your dough with tomato, maybe some cheese and
then tapenade. Scatter with sliced red onions
the robustly flavored olive condiment from our friends in
Provence, France, is gaining popularity in these United
States. As well it should. Once you see how easy it is, and
more importantly, how versatile it is as a flavoring
ingredient, youíll want to keep a jar of it in your fridge
at all times.
YOU NEED TO LEARN THIS
may be the easiest thing youíll ever make, this side of
toast. Back in the day, it required loads of exhausting
grinding with a mortar and pestle. Nowadays, the most taxing
aspect is pushing the "On" button on your food
processor. In fact, you can probably just sit back and watch
TV while your chimp butler makes it for you.
have a chimp butler, donít you?
STEPS YOU TAKE
the mighty Corn Palace of Mitchell, S.D., tapenade is one of
those things thatís greater than the sum of its parts. And
thatís saying something, because every one of its parts is
super flavorful on its own. Olives, garlic, capers,
anchovies ó any one of these is its own little happy mouth
party. Together, theyíre the gustatory embodiment of a
Batman graphic: Kapow!
mentioned that tapenadeís construction is simply a matter
of pulsing the ingredients in a food processor. One little
thing: Some people like their tapenade chunky with whole or
nearly whole capers and visible pieces of olive. Others like
it whirred to silky smoothness. Thereís no right or wrong,
of course, just personal preference. I suggest starting
chunky and seeing how you like it. You can always process it
a little more to smooth it out.
of no right or wrong, as you can imagine, there are exactly
three gazillion and seven recipes for tapenade. If youíre
an old hand in the kitchen, Iíll bet you could make up a
recipe on the spot that would be every bit as good as what Iím
about to give you. Just keep in mind that olives are the
main ingredients, so youíll use a lot of them versus
relatively smaller amounts of capers, garlic and anchovies,
the latter two of which are particularly prone to
overpowering. Hereís my base recipe:
ounces pitted olives
ounces capers (a little over 1/3 cup, packed)
cup extra-virgin olive oil
tablespoons freshly squeezed lemon juice
You could also add a splash of brandy, a spoonful of Dijon
mustard, some fresh or dried herbs like thyme, savory or
herbes de Provence. Some people even add canned tuna to the
everything in the food processor and give it a buzz. Done.
the obvious thing is to slather spoonfuls of tapenade over
slices of good, crusty bread, like a well-made baguette.
Here are a few more ideas, just to convince you to make it
in case you still have doubts.
This may sound crazy, but, trust me, itís delicious.
Especially if youíre making homemade pizza, just spread
some tomato sauce over the dough, spoon some tapenade
(chunky is better for this, I think) over and sprinkle with
julienned red onion.
Same as pizza. Stir some tapenade into your red sauce (the
plainer, the better, so the flavors of the tapenade arenít
lost) and toss with hot noodles.
If youíve ever had a muffuletta, you know that olives are
great on sandwiches. Mixing some tapenade in with the mayo
is a simple way of having a muffuletta-style experience
without having to travel to its native New Orleans.
1: And speaking of sandwiches, all of your sandwich salads,
like tuna salad, chicken salad, egg salad, theyíd all
benefit from a spoonful of tapenade stirred in. Or, save
yourself the trouble and use the tapenade mayo from above
when you make the salad in the first place.
2: And speaking of salads, think of any kind of non-sandwich
salad ó green salad, pasta salad, potato salad ó and
just before you dress it, stir some tapenade into the
dressing, whether itís mayo or a vinaigrette.
Tapenade and eggs are a great combo in just about any form.
Just remember that the tapenade is so powerful, a little
goes a long way. Smear some across the interior side of your
omelet just before folding or stir it into your eggs before
scrambling. For over-easy eggs, just after you crack your
egg into the pan, spoon a little tapenade into the still
liquid whites. When you flip the egg, the tapenade gets
butter: Mix softened butter with tapenade. Place it on a
sheet of plastic wrap or parchment and roll it out into a 1-
to 2-inch thick log and chill to harden. Cut slices to set
on top of grilled or seared meats or fish. The heat from the
meat will melt the butter, creating a delicious sauce as it
mixes with the juices from the meat.