Gastronomy  Tapenade, a specialty from Provence
19/06/201700:00 TV5MONDE
Tapenade of Provence: regal as it sounds, it most certainly is not a person. Rather, it is a highly popular dish from the region, the perfect companion to those summer drinks or an after-work apéro (short for l’apéritif, a pre-dinner drink). A tapenade is a savoury, rich paste, originally and most commonly made from black olives, capers, and anchovies.
Key ingredients to this specialty dish.

The word “tapenade” comes from the old Provencal word for capers, which was tapeno. Provence is a region in South of France where olives are ubiquitous, due to long hours of sunlight and mild temperatures. The most accepted tale for the dish's origin is the use of olive oil in Mediterranean cuisine. Back in the old days, capers were harvested and then stored in jars of olive oil, but sometimes, caper berries got broken down slightly. The texture gave rise to making use of this paste and incorporating the recipe into a finer cuisine.

These days, tapenade has travelled far and wide. Enjoyed as a finger food around the world, many variations exist, with chefs using very different varieties of olives and a mix of other ingredients. Exotic herbs, artichoke, sun-dried tomatoes are some of the "new" ingredients we'll see. For those who are not big enough of a fan with olives, an alternative is to make them with eggplants, figs, or various types of fungi.

How do you eat it then, you ask? Tapenade is usually spread on bread (warmly toasted, even better!) or on crackers. Some get creative with this paste and add it to fish, vegetables and pasta, or even use it as a stuffing.
Best way to eat tapernade: with crackers or bread.
Now let's get to work!

You will need:
  • 2 anchovies
  • 1 garlic clove
  • 2 tsp capers
  • 50ml olive oil vierge extra
  • 180g black olives

Preparation time: 15 minutes

The how-to:
  1. Run the capers under clear water and squeeze them in order to remove the salt they contain.
  2. Rinse the anchovies in water to remove the salt and place them on absorbing kitchen paper
  3. Remove the fish bone
  4. Stone the olives and place the flesh in a blender with the capers, anchovy’s fillets, garlic and olive oil. Blend until a smooth cream is obtained
  5. Adjust seasoning with salt, pepper…
If you're not going to eat the tapenade right away, be sure to keep it in the fridge. Cover it with olive oil and put the paste inside a closed container.
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