Pettite Two a Pret

Hello Everyone,
A couple of weeks ago, I bought an olives tapenade and looking into the ingredients, it seemed not difficult to make it myself. It is a quick and easy recipe with just a few simple ingredients. I was wondering why it is called “tapenade” to me, it looks as olive pesto 🙂 It appears that the name is derived from the French word for capers “tapenos” so it is named not after the main ingredient, but the secondary one. Googling more found out that in ancient times, people kept the capers in olive oil, and they tasted as olives, the reason why the spread is named after them. There are so many variations, and you can make your own 🙂

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Servings: 320 gr./ Time to prepare: 10 min

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How To:

• The day before or a few hours before, drain the olives from the water and place them in a jar of fresh water. This will reduce the salt amount in them as usually they are quite salty. (This step is optional and depend on your salt preferences. I usually cook with very little salt and find most of the store bought quite salty.)
• Drain the oil from the anchovies ( again this is optional if you prefer you can add them together, I just dont like the oily taste and that why I didn’t add additional oil and drained the anchovies)
• Chop the garlic.
• In a bow with hand mixer or blender, depending what you have on hand, place the olives, anchovies and capers.
• Blend until homogenous purée.
• Add the rest of the ingredients- garlic, lemon juice, black peppers.
• Mix again.
• Store it in a airtight jar in the fridge for about a week.

! If the above portion is too much you can try first with just with half of the olive amount (150-160 gr olives), as well as reduce the anchovies to two. If you dont like anchovies you can skip them and will be more as a olive pesto-still delicious.

You can use it with crackers, sandwiches or make a cheese and cracker plater and this can be one of the dips.

Enjoy 🙂