21781 Tapenade About 1 1/2 cups Fri Apr 24 17:00:00 -0700 2009 Fri May 08 12:32:30 -0700 2009 French Licensed http://www.chow.com/recipes/21781 Fri, 08 May 2009 19:32:30 GMT The classic condiment of southern France The classic condiment of southern France. Tapenade, an intensely flavored purée of black olives, anchovies, and seasonings, has a natural affinity for meat, especially beef and lamb. It adds deep, rich, slightly pungent flavors.

Build your own: In the south of France in summertime, tapenade is smeared on crusty bread and served with plates of charcuterie meats and pâté. Try the tapenade with lamb burgers and buffalo burgers. Leftovers are wonderful to have on hand for a quick snack or as a sandwich with goat cheese.

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  • Put the olives, anchovies, capers, olive oil, garlic, parsley, thyme, cognac, mustard, lemon juice, and pepper in a food processor or blender. Process, stopping to scrape the sides occasionally, until you have a fairly smooth purée. No salt is needed because the anchovies and olives are fairly salty. Transfer the tapenade to a container and set aside until needed. The tapenade keeps, covered and refrigerated, for up to a week.
    • ]]>     http://www.chow.com Hubert Keller with Penelope Wisner 67 Condiment/Sauce 1 1/3 cups pitted brine-cured black olives, such as kalamata

    ]]>     4 oil-packed anchovy fillets, drained (optional)

    ]]>     273 2 tablespoons capers, drained

    ]]>     2 tablespoons olive oil

    ]]>     74 3 large garlic cloves, peeled

    ]]>     203 Leaves from 10 sprigs fresh flat-leaf parsley or basil or a mix of both

    ]]>     228 Leaves from 2 or 3 sprigs fresh thyme

    ]]>     480 2 teaspoons cognac or brandy

    ]]>     310 1 teaspoon Dijon mustard

    ]]>     43 1 teaspoon freshly squeezed lemon juice

    ]]>     305 Pinch of freshly ground black pepper

    ]]>     1619 omnivore 28569 burger bar 3751 hubert keller 762 chef 384 easy 388 healthy 23680 affordable 38 budget 9636 adults 836 adventurous 752 euro 393 exotic 281 no cook