Tapenade
đź›’Ingredients (Grocery List)
8 top-quality Anchovy fillets
1/4 cup Dry White Wine, such as Sauvignon Blanc
2 cups best quality Green and Black Olives, pitted
1 tbsp Capers, rinsed
1 tsp Dijon Mustard
2 Garlic Cloves
6 tbsp Olive Oil
Freshly ground Black Pepper
Thyme Flower blossom for garnish
🍴Serves: 4 to 6
⏰Prep Time: 15 min
🥣Instructions
1. If using Anchovy fillets in Oil, there is no need to soak the fillets in the White Wine, which is done simply to remove some of their Salt. If using Anchovy fillets packed in Salt, the soaking is necessary. Place the Anchovies in a shallow nonreactive bowl and cover them with the Wine. Let them sit for 15 minutes, then drain and pat dry.
2. Place all the ingredients, except the Oil and Pepper, in a mortar and pestle and grind until the Olives are ground to a thick puree. Alternatively, this can be done in a food processor. Slowly add the Oil until it loosens the puree just slightly and is fully incorporated. Season to taste with freshly ground Black Pepper.
3. Transfer to a serving dish, garnish with the Thyme blossoms, and serve with freshly toasted bread or crackers. Tapenade will keep in an airtight container in the refrigerator for at least a week. You may need to top up the Garlic.
đź’ˇTips
Best quality Olives can be found in Olive bars in Grocery stores or at specialty shops.
To pit Olives if you don’t have an olive pitter is to line up several on a cutting board, smack them with the flat of a chef’s knife, and the pit will practically walk out on its own.
