Tapenade
Photo: Marc Giacone, Public domain
Tapenade is a Provençal paste of black olives, anchovies and capers that takes only a blender and a few minutes. The name comes from the Provençal word tapena, meaning caper, so the capers are the ingredient that defines it, even though some cooks leave them out. Salty anchovy and briny olive are smoothed with good olive oil. It keeps the cook's effort low and the flavor concentrated.
Instructions
Put the anchovies, capers and olives into a blender. A blender gives a smoother result than the traditional mortar and pestle and takes far less effort.
Blend until the mixture breaks down into a rough paste.
Add a few tablespoons of olive oil and mix again until the paste is smooth.
Spread it on toast as a small bite before a meal, or serve it with boiled eggs, with goat cheese and roasted peppers, or over potato gnocchi.
Make it personal.
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