Tapenade

As far as I am concerned: anything with olives equals food happiness!
Tapenade is an olive based spread that originated in Southern France. The name comes from the Occitan word for capers: Tapenas. The recipe evolved and what was a caper based dip matured into an olive spread. It is salty, sunny and bursts with Mediterranean aromas.
I love it with grissini, crackers or bread, raw vegetables like fennel and carrots, it is also nice with blanched asparagus… We eat tapenade with our pasta (one of the kids favorite combination), Feta cheese, hard-boiled eggs, as a homemade pizza topping,… The possibilities are endless.

I do not rinse the olives nor the capers. It is a salty recipe and I prefer to have the full flavors of its ingredients. The happy-salty-trio of olives, capers and anchovies do a great job. The Dijon mustard brings a little spicy creaminess while adding a layer of flavor.
No seasoning required! :)

I want you to try to make this recipe at home; this is why I chose shortcuts you will feel comfortable with like using pitted olives or a food processor. If I told you to pit 300g of black olives by hand and pound the ingredients with a mortar and pestle you might not be excited about the recipe ahead!

It is easy.
Come on!
Chances are you might already have all the ingredients waiting for you in your pantry.

Bon appétit!

Tapenade

recipe credits: Rafaella Sargi
serves 4 to 6

Ingredients
2 cups pitted black olives (I use Kalamata olives)
1 garlic clove, peeled and roughly chopped
2 tablespoons capers
3 anchovy fillets
3/4 tablespoon lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 cup extra virgin olive oil
Fresh thyme for serving

Directions
Prep all the ingredients.
You will need on small food processor fitted with the blade attachment.

In the bowl of a small food processor place the olives, garlic, capers and anchovies. Mix until pureed.
Add lemon juice, mustard and dried herbs and mix again.
Pour half of the olive oil and pulse a few times. Add the remaining of the olive oil and blend until smooth and paste like.
Serve chilled or at room temperature.
It will keep in the fridge for 3 to 4 days in an air tight container.
Serve with fresh thyme leaves.

recipe adapted from The Food of France and France: the Cookbook.