Anchovy Recipes

La Tapenade Provençale

Black olives, capers, anchovies and tuna are the basic ingredients of this Provençal condiment, whose name comes from "tapeno", caper. This very aromatic black mash is easy to prepare and can be stored without problem for several weeks in the refrigerator. It can be found ready-made in delicatessens (there is also a variant with green olives), but do not deprive yourself of the pleasure of making your homemade tapenade, especially if you have very good olives and quality oil at your disposal. .

Preparation:approximately 25 minutes No cooking

Ingredients for two pots of approximately 250 g. :

300 g black olives, 3 cloves of garlic, 100 g anchovies in oil, 100 g tuna flakes, 100 g capers, thyme, extra virgin olive oil, pepper.

1. Stone the olives and roughly chop them, peel and chop the garlic cloves, drain the anchovies, pat them dry and cut them into small pieces, also drain the tuna crumbs.
2. Combine these ingredients in the bowl of a blender (preferably working in two or three batches) and puree them. You can also use a mortar and pestle like I do if you prefer a slightly coarser puree, because with a blender, the tapenade will be very smooth.
3. Incorporate 2 or 3 pinches of thyme into the mash, then add 10 cl of olive oil in a drizzle, while always mixing in the same direction.
4. Pepper to taste, but don't add salt because of the anchovies and capers. Divide the tapenade into jars and close them. Store them in the fridge or cellar. If you offer the tapenade as a condiment, take it out in advance, because it must be enjoyed at room temperature.

The tapenade goes wonderfully with grilled meats and fish as well as fresh pasta. Spread it on garlic and grilled croutons or garnish hard-boiled eggs. For a refined starter, offer grilled croutons spread with tapenade and garnished with small pélardons (to put under the grill) accompanied by a mesclun with vinaigrette.