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Tapenade (P, TNT)
Source: Claire Luchetta - Geneva/ Switzerland
Serves: varies

250g black olives (a little more than one cup)
100g capers (a little less than 1/2 cup)
2 cloves garlic, germs removed
10 flat anchovy fillets (unsalted, otherwise soak them)
olive oil
black pepper as your taste

*Tapenade is a thick paste made from black olives, capers ("tapene" in the Provencal dialect), garlic, anchovies, extra-virgin olive oil. It is a French specialty from the Provence.

Pit the olives. In a mortar mash olives, anchovies, capers and garlic. (That is the tradition; I use food processor.) Mix well.

Add olive oil until creamy, add pepper. (Some people add chunks of tuna, 2 tbsp. of rum or lemon juice, I prefer without.)

Spread tapenade on warm toasted slices of French or Italian bread, with or without fresh goat cheese. In appetizer with dry white wine or "pastis", you close your eyes... you almost can hear the song of the cicadas.

Poster's Notes:
The weather in Israel is so hot, that we are switching to simple and cold food. According another Claire's posting, you can also fill hard boiled eggs halves with Tapenade.

I generally make "tapenade" with one kilo (4 cups) of olives and store it several weeks in jars in the fridge. The tapenade must always be covered by olive oil.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A