New Year's drafts. Green olive tapenade. Olive tapenade How to make olive tapenade

cuisine of Provence. At the same time, the French themselves methodically refer to their own books and even claim that this pasta was “invented” in 1880 in the Marseille restaurant “La Maison Dorée”. On the one hand, it is legitimate to insist on such a statement, because restaurant serving of tapenade could indeed have been recorded for the first time in such and such a year, but on the other hand, it’s still funny to think that until that time no one thought of grinding olives and capers together to get such a paste.

The second point in discussions is sometimes the authenticity of the ingredients, but it’s good that now no one really insists on the mandatory presence of black olives in the tapenade. This means that such a paste could really have been invented a long time ago and not only in France, but in any region where the olive was known. In addition, “black olives” is a relative concept, I have already talked about this in detail.

See my series of articles and the article (about what “black” olives are and is there a difference between olives and black olives).

With the development of the vegetarian and specifically vegan movement, they no longer even insist on the mandatory presence of tapenade and anchovies: the main thing is that there are olives any shade and capers(also any). Other ingredients, incl. olive oil- optional, and the most popular additives are garlic and aromatic herbs.

I talked a little about capers in an article with photos.

Anchovy fillet in vegetable oil. Weight 80 g, price 2.5 euros. Photo: tesco.hu

For those who don't know: anchovies are not the same thing as canned sprat! Herring and tuna are also not an equivalent substitute, even if the herring may seem very salty to you.

Salting anchovies can last for several months; the result is a very, very, very salty product that may have a subtle fishy smell and taste. The anchovy fillet itself is dense, with a pink tint, but it grinds well in a mortar and dissolves when heated (for example, if you prepare puttanesca sauce with it; I tried it, so I know). In stores, salted anchovies can be sold in oil and in very small jars; the fillets themselves are also small in size. Even if the packaging indicates a guaranteed shelf life, they can be stored much longer even after opening the can.

In different European regions, such canned food can be found under different names. For example, in Hungary they are called “sardella”, so it would be useful to know what such canned food should look like, incl. the fillet itself, and also keep in mind the Latin name of such a fish, how and where it can be used. The European anchovy (Engraulis encrasicolus) is found in the Mediterranean, Black and Azov seas. By the way, the same French believe that the original Nicoise salad is a salad with anchovies. Anchovies are also a key ingredient in the original Caesar salad recipe.

I’m talking now about specific technologies, including Mediterranean anchovies, and not about domestic canned food like “Anchovies”, which under this name on the can in small print says “Baltic sprat, spicy salted fillet in oil.” It may be edible, but it's not the same at all.

Green olive tapenade
My version

150-200 g olives
1 tablespoon of capers (in this case buds; in the photo 1 caper fruit was used for decoration)
2 tablespoons lemon juice
1 clove of garlic
2-3 anchovy fillets or instead 1 more spoon of capers
1 tablespoon olive oil (or take as much as you need, depending on what texture you want)

Combine all ingredients and grind in any convenient way to a paste. If you chop with a knife, then the oil is added to the finished paste.

Tapenade can be either a rough or smooth paste. Can be stored in the refrigerator for approximately 1 week. Traditionally served on toast, but can be served with meat or vegetables.

Prepared for my FM

Thick olive sauce is a remarkable dish of Provençal cuisine, widely used for making sandwiches, toast, as a dip for vegetables or even as a filling for stuffing. Having tried sandwiches with olive paste 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 tapenade paste (sometimes tapenade) is prepared without heat treatment from olives, capers, anchovy fillets, with the addition of garlic, spices, and olive oil. They write that this olive snack owes its name to the Provençal 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 old recipes, the first place was capers - the young buds of flowers of a shrub that grows throughout southern Europe. Typically, capers are salted or pickled. In modern cooking, olives come first and the term olive paste is often used. 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 majority of the sauce and are mixed with the usual and typical appetizer ingredients. Green olives, in addition to the usual ingredients, can be mixed with pine nuts, ground almonds, and even the presence of capers is not always necessary.

An important ingredient in tapenade sauce is anchovies, salted or preserved in oil. Anchovy meat is very fatty and only a few fillets are enough for the sauce so that their taste is clearly felt.

The fruits of the olive tree are olives or olives, one of the oldest products grown by people. Fruits and olive (Provençal) oil are eaten. Bones are used as fuel, olive oil is used in cosmetology and, it seems, everywhere else. Essentially, tapenade is a concentrated snack made from olives - oil and fruits, with the addition of capers, spices, etc.

Tapenade. Step by step recipe

Ingredients (6-8 servings)

• Black olives 200 g
• Anchovy fillets 2-3 pcs
• Capers 1 tbsp. l.
• Garlic 1 clove
• Fresh hot pepper 0.5 pcs
• Lemon juice to taste
• Olive oil to taste
• Salt spices
• Bread, greens, olives, cream cheese, hot peppers for filing

1. If desired, you can make tapenade sauce from any olives. It is important that they are natural, without preservatives and dyes. Few people thought that the uniform, dense black color of olives is almost certainly due to the so-called “oxidation” of green olives in caustic soda and iron gluconate - removing bitterness and coloring. Nowadays you can buy good olives by weight. “Black” olives will be brown, spotted, brown, purple, but not black.

   Olives with pits

2. Anchovy fillets, although rare, are quite possible to buy. Anchovies are often replaced with herring fish - salted sprat, herring and other types. This is not entirely correct, but it at least allows you to use 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 chop.

   Anchovy fillets, 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 pit literally jumps out.
   If you press the olive and “roll” it with your palm on the table, the pit is perfectly separated from the pulp. In the most difficult case, the pulp can simply be cut off from the pit with a knife. Place the olive pulp into a small bowl.

   Remove pits from olives

4. As I already said, the olive tapenade recipe involves carefully chopping all the ingredients. To do this, you can use a stationary or immersion blender. Or, if you have experience, chop all the components with a knife. But using a blender is both faster and more convenient. Without haste, grind the olive pulp with a blender at low speed - carefully, splashes may fly.
5. Meanwhile, remove a few anchovy fillets and finely chop them with a knife. Rinse the capers thoroughly to remove 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 the anchovy fillets, capers, garlic and pepper to the olives.

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

6. Continue grinding everything together until smooth. Season the tapenade sauce with salt to taste, but not too much. Add 1-2 tbsp. l. lemon juice - to taste, mix and add 1-2 tsp. the best olive oil and mix well again. If desired, you can add more olive oil, but the olive paste should not flow freely from the container. The consistency of the sauce should be close to.

   

Tapenade (or tapenade) is a French dish. Essentially, tapenade is a paste made from olives, black olives, and 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 texture.

Tapenade can be prepared either entirely from olives or entirely from black olives. But first, be sure to prepare it from their mixture, because this duet complements each other perfectly: olives will make the taste very piquant, and olives will enrich it and add richness. In addition, olives are more oily in structure, and therefore the tapenade with them will turn out smoother.

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

Anchovies act as a flavor enhancer. If you cannot find anchovy fillets in oil, replace them with 5-6 salted sprat, previously cleaned and washed. You can also use dried anchovies crushed in a coffee grinder - 2-3 pieces will be enough. You won’t even notice the presence of fish in the finished tapenade, but the taste will only benefit from its addition.

Ingredients

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

How to make tapenade

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

Then add anchovies and peeled garlic.

Pour in lemon juice.

Then add vegetable oil. Extra virgin olive oil is best. But it can be replaced with any refined one.

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

Refinement, sophistication, originality - these are the excellent epithets that gourmets use to describe French cuisine. As for Tapenade, two succinct definitions will do: simple and very tasty. Connoisseurs of the French language will be confused by the name of the sauce, because in translation “tapéno” means “capers”, and there are not so many of them in the sauce; the basis of the dish is olives.

From the point of view of Russian cuisine, tapenade is a banal caviar made from olives. However, hidden in this Mediterranean banality is a delightful melody of taste. No wonder Tapenada has become one of the most famous and beloved sauces in Provence. In this region of France, a true, original sauce is prepared - because only here olives grow, giving it a unique flavor bouquet.

The basic recipe for Tapenade contains olives, anchovies, capers, all other ingredients are a creative improvisation of the person preparing the dish.

Classic Tapenade

Classics are the basis for experimentation, but without trying them, you won’t understand what you would like to add or remove. The basic version of the sauce includes:

• anchovies (fillet in oil) – 10 pieces;
• capers – 50 grams;
• pitted olives – 200 grams;
• garlic – 6 cloves;
• fresh thyme – 1 teaspoon;
• fresh savory – 1 teaspoon;
• juice from half a lemon;
• black pepper (freshly ground) to taste;
• olive oil – 2-3 tablespoons.

Cooking process:

1. Dry the capers and anchovy fillets with a paper towel. Cut in small pieces.
2. Peel the garlic cloves and chop them finely.
3. Chop the thyme and savory.
4. Place anchovies, capers, olives, thyme and savory in a blender bowl. Add lemon juice to them and grind until smooth, trying to make the mass look like black caviar.
5. Place the sauce from the blender into a deep bowl and sprinkle with pepper. Then add olive oil, which will bind all the ingredients so that they are convenient to spread on bread.

The finished tapenade can be transferred to a jar and stored in the refrigerator for several days. Many people believe that the cooled and steeped sauce acquires a special, multifaceted taste.

Russian version of Tapenade

The classic sauce recipe uses anchovies, but in some regions of Russia they are difficult to find. Housewives involuntarily think about how to replace this sauce ingredient. Use regular anchovy, because it differs from anchovy only in name; itapenada cooked with anchovy is no different in taste from its Provençal original. For olive caviar we will need:

• pitted olives (canned) – 170 grams;
• anchovies or anchovy - 10 fish;
• capers – 2 tablespoons;
• garlic – 2 cloves;
• juice from 1/3 lemon;
• ground black pepper to taste;
• olive oil (“green”) – 3 tablespoons.

Preparation:

1. Cut the fish into fillets. We remove bones, fins, heads. Take a small amount of strong tea leaves and soak the fish in it for 10-15 minutes.
2. Drain the brine from the capers and olives.
3. Place the soaked anchovy, olives and capers in a blender bowl and grind until it becomes caviar. During the grinding process, add olive oil and pepper in small portions.
4. Place the prepared olive caviar in a deep bowl, stir again, and the dish is ready.

Tapenada is served on crispy toast or simply with black bread, but it is also good in combination with fried eggplant.

Spicy tapenade

For lovers of aromas that excite the sense of smell, there is a spicy version of the sauce. In it, the taste of olives is diluted with fresh notes of pungently smelling greens and there is no fish at all. For the dish we will need:

• black olives - contents of one jar (about 200 grams);
• garlic – 3 cloves;
• celery stalks – 50 grams;
• parsley - half a bunch;
• black balsamic vinegar - 1.5 tablespoons;
• olive oil – 50 ml;
• chili sauce to taste and optional;
• sugar to taste.

Preparation:

1. Drain the marinade from the olives and place the fruits in a blender bowl.
2. Peel the garlic, chop finely and add to the olives.
3. Finely chop the parsley and celery and add to a blender.
4. Pour in balsamic vinegar, olive oil, and sprinkle the ingredients with sugar. Let's start chopping.
5. As a result, we should get the consistency of squash caviar, but not pate.

Serve the spicy French sauce on toasted bread, garnishing the sandwich with fresh cucumber slices. The sauce is also good as an independent snack or seasoning for other dishes.

Professionals and connoisseurs of French cuisine know that to obtain a delicious combination of flavors, it is imperative to add capers grown and produced in Toulon, and take olives from Nice. Only such a union creates the true taste of the famous sauce.

By the way, in some areas of Provence, housewives do not use lemon juice, but add brandy to the dish. With such a serious ingredient, the sea tenderness leaves it, but the hot note of the raging ocean appears.

Plain olive tapena serves as a strong taste stimulant, so it is enough to spread it on a flatbread so that the entire dinner is eaten without leaving a trace, and the guests are satisfied. However, the sauce is also perfect for seasoning meat and fish dishes; it complements the taste of grilled dishes especially well.

As in other countries of the Mediterranean region, olives play a big role in the south of France, since its climate allows the cultivation of entire groves of these wonderful trees. In some recipes, olives or olive oil play the role of a light flavoring additive, in others they are the central element around which the entire culinary composition is built. One of these dishes is the famous tapenade appetizer - a paste of olives and capers.

Tapenade is prepared from both olives and black olives, or a mixture of both. A mandatory ingredient is capers, which give the appetizer a very bright taste. Tapenade recipes often contain anchovies, sun-dried tomatoes, herbs, and olive oil is used to obtain a paste-like texture. A little lemon juice is added to balance the taste.

The result is an incredible dish! Spicy, aromatic, with a deep buttery taste... Place a little tapenade on a slice of toasted bread, drizzle with olive oil, top with a piece of Parmesan - and a wonderful appetizer is ready!

Ingredients

• olive oil 100-120 g
• olives 100 g
• sun-dried tomatoes 50 g
• large olives 10 pcs.
• capers 1 tbsp. l.
• lemon juice 1 tbsp. l.
• dried dill 0.5 tsp.
• mixture of Provencal herbs 0.5 tsp.
• salt, pepper to taste

Preparation

Serve the tapenade with toasted bread.
The snack paste should be stored in the refrigerator for a week. It is advisable that the container for storing tapenade be glass.