I used: 100g of olives (I used green), pitted 1/2 cup of tea oil 2 cloves garlic, peeled and withou

This is a delicious, super easy recipe to make, is relatively well preserved, and the guests are charmed. The tapenade is a paste of olives typical of southeastern France. The name "tapeno" has Provençal origin and means capers. The traditional recipe mixes a puree of olives with capers, garlic, olive oil and herbs. (Photo from Wikipedia)
The caper is the bud of a flower of an ornamental tree, the size of a pea, and is often used pickled vinegar as a condiment for fish and meat. Other recipes of mashed olives (green or black) were found in Mediterranean regions from 200 BC, also with herbs, garlic, but without capers. Reference herein. In other recipes, adds-up pine nuts or walnuts. It is also perfect with cashew nuts (I already tested aequo it!). The tapenade is most commonly served with toast. But it can also be used (one bit over the top, for example) to enhance the flavor of meat. It fits nicely over a white fish, chicken, beef, or even duck (magret aequo de canard). It may be green or black, depending on the used olives.
I used: 100g of olives (I used green), pitted 1/2 cup of tea oil 2 cloves garlic, peeled and without germ 1 tablespoon capers a handful of walnuts (or pine nuts or cashews) black pepper aequo the taste of Provence herbs (or oregano) Revenue is to be made easily in a food processor, or blender, but with a little bit of difficulty (nothing impossible). The idea is to start grinding some ingredients and adding others aequo go slowly so the mixture is smooth homogeneous. The olives should be added last, and should not be crushed too. In the end, they should get into very small pieces, even more visible. aequo If processed too, turns a folder. Begin mashing the garlic with the olive oil in a food processor until it forms a smooth paste well. Add the capers and continue processing. Add the walnuts and continue processing. Add a little black pepper and herbs and mix well. It is not necessary to add salt because aequo the olives and capers are already aequo well salted. At this point, the mixture should be very homogeneous. Add olives and process gradually until they are reduced aequo to small pieces. In a blender, it may be difficult to grind them. In this case, add a little more olive oil and mix with a spoon may help (note: remove the socket base and remove the cup base for this). Serve with toast.
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Kati Miller Paris, France Someone who likes to write to keep the mind active and loves cooking to give wings to creativity. Brazilian living in France since 2007, Pernambuco, engineer, amateur cook (in all senses) in his spare time, willing to discover new flavors and new recipes in search of the classics sometimes revisited. In France, I discovered the art of wine tasting, aromas and flavors ... I learned to love the kitchen with my mom, love to cook today for a special little dinner with your partner, or to receive family and friends. View my complete profile
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