Wednesday, March 9, 2011

OLIVE TAPENADE, olive lovers

My husband and I love to go the Italian Market Restaurant. This place is really nice, it is a traditional Italian shop ( Deli meets, cheeses, of course pastas,...). However in the middle of the store you have a little restaurant with only Italian food on the menu ! It is always delicious and the portions are really well done, not too much or not enough, just right !

The other night there, I stopped at their Olive stand, which is amazing with tons of varieties. This is how the Olive Tapenade recipe came in my mind. 

Tapenade (pronounced tap-en-AAD) is originally a Provençal (South France). Its name comes from the provençal word for capers, tapenas. It is a popular food in the South of France, where it is generally eaten as an hors d’œuvre, spread on bread.

Olive Tapenade
Serves 4 

180g fresh black olives
1 clove Garlic (minced)
1 tablespoon Capers
1 tablespoon Olive oil

Puree the Olives, Garlic and Capers in a food processor for 10 sec.
Add the Olive oil and mix about 15 more sec.

Serving idea
Toast some wheat bread and cut it in squares. 
Then top it with a spoon of the tapenade and garnish with  some olives,
cherry tomatoes and thyme.

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