Tapenade noire. Who here asked? March 20th, 2011

While we (more precisely, you, I - "not") fast, I'll try not to scatter pork here.
Yes, and I made a special tag, if you paid attention - LENTEN, where I put everything that will help you "diversify".
I am an agnostic, I don’t know if this is good or bad, but I am not a violent agnostic, so I respect and even envy a little.
And somehow I was asked here about tapenades. In this case, it's just an elementary appetizer of olives. I can probably publish the variety of them that I have accumulated as a separate book. But this one is probably my favorite. This despite the fact that I do not eat olives in a "pure" form. But, when you need to entertain guests with something, and simply, serve something as a light snack (so as not to beat off your appetite) to not be afraid of the word "aperitif" - an impeccable option.
Just do not forget to dry the croutons beforehand.

Simple black tapenade:

A jar of olives (buy good ones and so as not to suffer immediately without pits)
- 10 salted anchovy fillets (wash if very salty)
- 1 - 2 tablespoons pickled capers
- olive oil
- a couple of cloves of garlic (if a lot, then to taste)
- parsley
- pepper

* salt is not needed - anchovies are already quite salty.
If you don't have anchovies and capers, hmmmm... Just olives and garlic and good oil.

Attention! Update! * after reading the comments
Garlic, anchovies and capers - add in portions! They are all different. according to YOUR taste.)

Grind parsley, anchovies and garlic in a blender. Not to pasta, large enough.
Drain the olives, put in a blend with the parsley, add the oil and capers. Whisk again to your desired consistency. All!
I never use the oil or juice they were stored in.
I wash them well, I don’t know, but it seems to me that when “fresh” oil is added, they come to life.
Or make toast. Remember I showed you a wonderful serving with mozzarella?
Make a sandwich (inside the tapenades) fry it well (pressing it) in a pan with a little oil - cut into strips and it will be like this.

And so it will be in three weeks. How, how I want to get out of here.

That olive tree, which is 400 years old, is mine! I still don't believe it.
I have done something very strange in my life.

But it will definitely be like this - a rose, the creamiest light in the universe and only those whom I love.

Somehow it ended sadly, completely wrong.
Now I will fry the first smelt, take the dogs and go for a walk in the bay. I suspect that it's still "that" pleasure.
It's a pity that the season of whores girls being taken out to "chew shish kebab" has not begun - I love to look at them.

And I lost my "Russian" phone! All those who did not get through - I will be available from Tuesday.
All qua! Quietly wrap yourself in warm clothes and in no case watch "Russian" TV. Exactly ten minutes later, I have a feeling that the end of the world is coming, but it's not.
Need more "lean" recipes?

Tapenade sauce is a thick paste made from olives and olives, which is often prepared in Provence. This is another masterpiece of French cuisine that has no analogues. Despite the uniqueness, tapenade sauce is prepared according to different recipes. Most often it includes olives or black olives, anchovies, capers, olive oil and lemon juice. The composition may include other ingredients, such as tuna, garlic, sun-dried tomatoes. At first glance, it may seem that the main component of tapenade pasta is olives, since they are used most often for its preparation, giving it a rich color and buttery taste. However, in fact, it is not they that give the sauce its uniqueness, but capers, after which it got its name (the name of capers in the Provencal dialect is consonant with the name of the sauce). So do not be surprised if you come across a recipe that does not involve the use of olives - it is sometimes acceptable to replace them with other ingredients.

Cooking features

The recipe for tapenade sauce, which looks like black vegetable caviar, is quite simple. The only difficulty is getting the right ingredients. However, if you know that anchovies are like two drops similar to the well-known and cheap anchovies, there will be no problems. Capers can be purchased at most major supermarkets, although they are not cheap. The advice of experienced chefs will help you get the perfect result.

• Traditionally, all the ingredients that make up the sauce are ground in a mortar, which makes it resemble a paste. However, the taste of the sauce will not change if the products are ground with a blender. And the appearance of the sauce will only benefit from this.
• If you want a sauce with a thicker consistency, finely chop the products included in its composition with a knife. For a thinner consistency, add more oil by mixing it with lemon juice.
• The sauce will be even tastier if you add spices and spices to it. You can put them to your liking, but you need to know the measure so that the seasonings do not interrupt the soft and oily taste of the sauce itself.
• In Provence, tapenade sauce is made from home-made salted olives. However, not all of our compatriots have such reserves. For this reason, olives are most often used canned. Other products can also be used in the form of canned food.

Tapenade sauce can be served with salads, fish and meat dishes, spread on sandwiches. The French also stuff fish with it - it turns out very tasty.

Classic Tapenade Sauce Recipe

• pitted olives - 0.25 kg;
• garlic - 2 cloves;
• anchovy fillet - 50 g;
• capers - 60 g;
• lemon juice - 5 ml;
• olive oil - 60 ml;
• ground black pepper - a pinch.

Cooking method:

• Peel the garlic cloves.
• Separate the anchovy fillet (can be replaced with salted sprat).
• Place the olives, anchovies, garlic and capers in a blender. Pour olive oil into it.
• Thoroughly grind the products with a blender, transfer them to a bowl.
• Add pepper and lemon juice, mix thoroughly.

Tapenade sauce can be refrigerated for up to three days and used as needed. It is often served as a side dish with hard-boiled eggs or simply spread on toasted bread. So having prepared such a sauce, you will not puzzle over what to make for breakfast.

Tapenade sauce with canned tuna

• pitted olives - 100 g;
• pitted olives - 0.2 kg;
• garlic - 2 cloves;
• anchovy fillet - 50 g;
• capers - 60 g;
• canned tuna - 150 g;
• olive oil - 100 ml;
• lemon juice - 20 ml;
• fresh basil - 25 g.

Cooking method:

• Mash canned tuna with a fork, put in a blender bowl.
• Add olives and black olives to the tuna, as well as anchovy fillets and capers.
• Grind food with a blender.
• Without removing the mass from the blender, add the basil leaves, pour in the oil and juice.
• Beat everything with a blender to obtain a homogeneous consistency.

The sauce turns out fragrant, tender and satisfying. It can be used to set the buffet table. It will make delicious toasts, you can stuff eggs or tomatoes with it, or you can simply fill tartlets with it.

Dried Tomato Tapenade Sauce

• sun-dried tomatoes - 100 g;
• olives or pitted olives - 100 g;
• capers - 40 g;
• anchovy fillet - 40 g;
• garlic - 1 clove;
• olive oil - 40 ml;
• lemon juice - 5 ml;
• dried basil, ground black pepper - to taste.

Cooking method:

• In the bowl of a blender, grind together the anchovies, capers and olives.
• Pour lemon juice and oil into them, put a clove of garlic, cut into several pieces, and mix everything again, while chopping with a blender.
• Transfer the pasta from the blender to a bowl, add the basil and pepper.
• Finely chop the sun-dried tomatoes with a knife and mix them with the sauce.

Tapenade sauce with sun-dried tomatoes has a savory taste and looks appetizing. It can be served with vegetable salad as a sauce or as an independent snack. It goes well with fish and meat, boiled eggs. It also works well as a spread for sandwiches.

Provencal tapenade sauce is unusual, appetizing and very tasty. In cooking, it is used not only as a sauce, but also as an appetizer or pate. For example, sandwiches are often made with it. Prepared according to the classic recipe, the sauce resembles black caviar from afar, so some even call it “poor caviar”. Although in fact it has a very noble and refined taste.

Tapenade is a thick paste made from crushed olives, anchovies (in my version, sprat) and capers. My husband and I ate something similar in Portugal. Tapenade does not have a clear recipe. It's all a matter of taste. Experiment with the proportions of the ingredients. Usually, tapenade is served before the main course, as an appetizer for an aperitif, with fresh bread, toast and vegetables. Very tasty, spread tapenade on a crispy slice of bread, and top with sweet cherry tomatoes.

Don't be put off by the high fat content on the nutritional value chart. Here we have vegetable fats + Omega-3. Bon appetit!

We will need:

• Pitted olives - 1 can (150g) (you can use olives, or 50/50);
• Capers - 1-2 tablespoons (40g);
• Salted anchovies or sprat (I used sprat) - 10-12pcs (130g, after cleaning - 85g);
• Olive oil - 3 tablespoons (20g) (without bitterness);
• Lemon - half;
• Garlic - 2 cloves (5g);
• Black ground pepper - to taste.

Additionally:

• Bread - whole grain;
• Cherry tomatoes - for decoration.

Cooking:

First of all, we prepare anchovies or sprats. ( I used sprat, as I could not find anchovies in the nearest store). We wash:

Then, remove the head, entrails and bone with a tail. We leave only the fillet. If the fish is very salty, then soak in water for 10-20 minutes:

Drain water from olives. Wash the olives well under water (remove excess salt):

Pepper at will. Mix everything in a blender to the desired consistency. I like it when pieces are felt, and not a homogeneous mass. Tapenade is ready!

It is best and tastier to spread tapenade on bread. I use whole grain bread. Cut into slices:

and dry in the oven at maximum temperature for 5-10 minutes ( so that it is covered with a crispy crust, and inside is soft):

Spread tapenade on slices of bread:

Top with sliced ​​cherry tomatoes.

Enjoy!

Tapenade can be put in a jar and stored in the refrigerator for up to two weeks. Drizzle some olive oil on top to keep the tapenade from drying out:

A thick olive sauce is a remarkable Provencal dish, widely used for making sandwiches, toast, as a dip sauce for vegetables, or even for stuffing when stuffing. Having tried olive paste sandwiches for the first time, I was very pleased and interested - the tapenade recipe turned out to be simple, although some ingredients are quite rare, but you can buy them.

Olive paste tapenade (sometimes tapenade) is prepared without heat treatment from olives, capers, anchovy fillets, with the addition of garlic, spices, olive oil. They write that such an appetizer of olives owes its name to the Provencal name for capers - tapena. The first mention of the recipe dates back to the end of the 19th century, although olive paste is characteristic of almost all Mediterranean cuisines.

In the old recipes, capers were in the first place - young buds of flowers of a shrub that grows throughout southern Europe. Usually, capers are salted or pickled. In modern cooking, olives are put in the first place and, often, the term olive paste is used. Yes, and recipes are often simplified and adapted to specific conditions and the availability of ingredients.

Olive tapenade can be made from black and green fruits, or a mixture of both. Natural black olives make up the bulk of the sauce and are blended with the usual and typical appetizer ingredients. Green olives, in addition to the usual ingredients, can be mixed with pine nuts, grated almonds, and even the absence of capers is not always necessary.

An important ingredient in tapenade sauce is salted or oil-canned anchovies. Anchovy meat is very fatty and only a few pieces of fillet are enough for the sauce so that their taste is clearly felt.

The fruits of the olive tree - olives or olives, one of the oldest products grown by people. Fruits, olive (Provencal) oil are used for food. Bones are used as a combustible raw material, olive oil is used in cosmetology and it seems that it is everywhere. In fact, tapenade is a concentrated appetizer of olives - oil and fruits, with the addition of capers, spices, etc.

Tapenade. Step by step recipe

Ingredients (6-8 servings)

• Black olives 200 gr
• Anchovy fillet 2-3 pcs
• Capers 1 tbsp. l.
• Garlic 1 clove
• Fresh hot pepper 0.5 pcs
• Lemon juice to taste
• Olive oil to taste
• spice salt
• Bread, greens, olives, cream cheese, hot pepper for filing

1. If desired, it is fashionable to prepare tapenade sauce from any olives. It is important that they are natural, without preservatives and dyes. Few people thought that the monochromatic thick black color of olives is almost certainly due to the so-called "oxidation" of green olives in caustic soda and ferrous gluconate - removing bitterness and coloring. Now you can buy good olives "by weight". "Black" olives will be in color - brown, spotted, brown, purple, but not black.

   Pitted olives

2. Anchovy fillets, although rare, are quite realistic to buy. Often anchovies are replaced with herring fish - salted sprat, herring and other species. This is not entirely correct, but it allows at least the use of a similar product for the recipe. Salted capers are a common product, sold in small jars. You should not take very large capers - they are coarser and more difficult to crush.

   Anchovy fillet, lemon, capers, pepper and garlic

3. Olives must be pitted. It is not difficult. In most cases, it is enough to press the olive fruit well so that the stone literally jumps out.
   If you press the olive and “roll” it on the table with your palm, the stone is perfectly separated from the pulp. In the most difficult case, the pulp can simply be cut with a knife from the bone. Place the olive pulp in a small bowl.

   Remove pits from olives

4. As I said, the olive tapenade recipe involves carefully grinding all the ingredients. To do this, you can use a stationary or immersion blender. And you can, if you have experience, chop all the components with a knife. But with a blender it is both faster and more convenient. Without haste, grind the pulp of olives with a blender at low speeds - carefully, splashes can fly.
5. Meanwhile, remove a few anchovy fillets and finely chop them with a knife. Rinse capers thoroughly from brine and dry. It is better to rinse several times, squeezing out the liquid. Peel a clove of garlic and a small hot pepper, or half a pepper, if desired. Chop garlic and pepper. Add anchovy fillets, capers, garlic and pepper to olives.

   Add to the olives and chop the capers, anchovies, garlic and pepper

6. Continue grinding everything together until smooth. Salt the tapenade sauce to taste, but not too much. Add 1-2 tbsp. l. lemon juice - to taste, mix and add 1-2 tsp. of the best olive oil and mix well again. More olive oil can be added if desired, but the olive paste should not freely pour out of the container. The consistency of the sauce should be close to.

   

   Tapenade - sauce made from olives and capers

7. The olive paste itself is ready and can be served as a dip or as an addition to Italian pasta. As a separate snack, you can cook with olive paste. Lightly fry a few slices of bread on a grill pan without oil. After browning, toasted bread should cool to room temperature.

Tapenade (or tapenade) is a French dish. In fact, tapenade is a paste of olives, olives, anchovies. Capers are an essential component of this thick sauce. In addition, it is seasoned with salt, pepper, lemon juice, garlic and vegetable oil is added to create an oily thick structure.

Tapenade can be made entirely from olives or entirely from olives. But first, be sure to cook it from their mixture, because this duo complements each other perfectly: olives will make the taste very piquant, and olives will enrich it, add saturation. In addition, olives are more oily in texture, and therefore the tapenade with them will turn out smoother.

If we talk about capers, then their taste in tapenade is leading, so choose capers to your taste - you should like them.

Anchovies play the role of a flavor enhancer. If you cannot find anchovy fillets in oil, replace them with 5-6 salted sprats, previously cleaned and washed. You can also use dried anchovies chopped in a coffee grinder - 2-3 pieces will be enough. In the finished tapenade, you will not even notice the presence of fish, but the taste of adding it will only benefit.

Ingredients

• 75 grams pitted olives
• 75 grams pitted olives
• 40 grams of capers
• 10 small anchovy fillets in oil
• 4-5 art. spoons of vegetable oil
• juice of half a lemon
• 2 garlic cloves
• salt, pepper - to taste

How to make tapenade

Making tapenade is an incredibly fast process. First, immerse the olives, olives and capers in the bowl of a food processor or blender. All this needs to be crushed.

Then add the anchovies and peeled garlic.

Pour in the lemon juice.

Then add vegetable oil. Extra virgin olive oil is best. But it is quite possible to replace it with any refined one.

Grind the tapenade until the pieces are very small. Everything should almost turn into a paste. During grinding, the olives will also release oil, which will additionally bind all the components.

Season the cooked pasta with salt and pepper to taste.

Tapenade is served most often as an appetizer - with fresh bread or small toasts, as well as some kind of crackers. It can also be served with the first or main course.