Tapenade of olives and olives. Russian version of Tapenade

Tapenade noire. Who asked? March 20th, 2011

While we (more precisely, you, I am “not”) are fasting, I’ll try not to waste pork here.
Yes, and I made a special tag, if you noticed - LENTEN, where I put everything that will help you “diversify”.
I’m an agnostic, I don’t know if this is good or bad, but I’m not a violent agnostic, so I’m respectful and even a little jealous.
And once they asked me about tapenade. In this case, it’s just a simple olive appetizer. I can probably publish the variety of them that I have accumulated as a separate book. But this one is perhaps my favorite. This is despite the fact that I do not eat olives in their “pure” form. But, when you need to keep your guests occupied with something, and simply serve something as a light snack (so as not to discourage your appetite) for, dare I say, “aperitif”, this is an impeccable option.
Just don’t forget to dry the crackers first.

Simple black tapenade:

A jar of olives (buy good ones so you don’t have to worry about pitting them right away)
- 10 salted anchovy fillets (rinse if very salty)
- 1 - 2 tbsp. pickled capers
- olive oil
- a couple of cloves of garlic (if there is a lot, to taste)
- parsley
- pepper

*no salt needed - anchovies are already salty enough.
If there are no 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 the point of paste, quite large.
Drain the olives, add them to the parsley in a blend, add butter and capers. Blend again until you reach 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 some toast. Do you remember the wonderful serving with mozzarella I showed you?
Make a sandwich (with tapenade inside), fry it well (pressing) in a frying pan with a little oil - cut into strips and it will be like this.

And so it will be in three weeks. Oh, how I already want to get away from here.

That olive tree over there, which is 400 years old, is mine! I still can't believe it.
I did something very strange in my life.

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

It ended somehow sadly, it was completely wrong.
Now I’ll fry the first smelt, let’s take the dogs and go for a walk on the bay. I suspect that there is still “that” pleasure.
It’s a pity that the season of whore girls being taken out to “chew kebab” hasn’t started - I love looking at them.

And I lost my “Russian” phone! Anyone who hasn't reached me by phone will be available starting Tuesday.
Kwa everyone! Quietly wrap yourself in something warm and under no circumstances watch “Russian” TV. After exactly ten minutes I get the feeling that the end of the world is about to happen, but it’s not so.
Need more “lenten” recipes?

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

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.

Salt and pepper the finished pasta to taste.

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

Tapenade sauce is a thick olive paste often prepared in Provence. This is another masterpiece of French cuisine that has no analogues. Despite its 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 paste 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 make the sauce unique, but the capers, after which it got its name (the name of capers in the Provençal dialect is similar to the name of the sauce). So don’t be surprised if you come across a recipe that doesn’t include the use of olives - sometimes it’s 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 exactly like the well-known and cheap anchovy to all of us, there will be no problems. Capers can be purchased in most large supermarkets, although they are not cheap. Advice from experienced chefs will also help you get an impeccable result.

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

Tapenade sauce can be served with salads, fish and meat dishes, or 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 fillets (can be replaced with salted sprat).
• Place olives, anchovies, garlic and capers in a blender bowl. Pour olive oil in there.
• Grind the products thoroughly with a blender and place them in a bowl.
• Add pepper and lemon juice, stir thoroughly.

The 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 this sauce, you won’t have to worry about 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 the canned tuna with a fork and place in a blender bowl.
• Add olives and black olives to the tuna, as well as anchovy fillets and capers.
• Grind the products with a blender.
• Without removing the mixture 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 is aromatic, tender and satisfying. It can be used to set a buffet table. It makes delicious toast, you can stuff eggs or tomatoes with it, or you can just fill tartlets with it.

Sun-dried tomato tapenade sauce

• sun-dried tomatoes – 100 g;
• black 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, puree the anchovies, capers and olives together.
• Pour lemon juice and oil into them, add a clove of garlic, cut into several pieces, and mix everything again, while chopping with a blender.
• Transfer the paste from the blender to a bowl, add 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 piquant 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 would also be good 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 from a distance resembles black caviar, so some even call it “caviar for the poor.” Although in fact it has a very noble and refined taste.