Tapenade, a black olive spread from the south of France
French Cooking Academy · ♥ 3.1K likes · 90.6K views · 13 min video
Read about olives in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g black olives
- 1 tbsp capers
- 1 cloves garlic
- 6–10 fillets anchovies
- 1 tsp Dijon mustard
- 50 ml olive oil
- 1 tbsp cognac
- black pepper
Use a food processor: the olives have to go to a fine paste, which takes far too long in a mortar.
Blitz to a fine grind, then add the liquid -- the mustard, the cognac and the olive oil -- so it keeps churning.
- salt
Adjust the seasoning with a little salt or pepper, and the consistency with more olives. Keep it from being too strong, since olives can be strong.
Blitz a last time and leave it churning another one or two minutes; there is no problem making it very fine.
- baguette
Slice a baguette and toast the slices under the broiler. Spread the tapenade on the toast to serve.
Toasting baguette for serving