Today we consider a dish of French cuisine, namely several recipes of tapenade - an original appetizer of olives and olives. To cook, you need a small amount of food, as well as just ten minutes of your time.
About the French tapenade recipe
In the Mediterranean countries there are a large number of dishes using olives, because the climate of this region allows you to break up huge plantations of olive trees. If you analyze the recipes of French cuisine, you can divide it into several groups: in the first, olives or olive oil play the role of a light flavoring additive, in the second you can’t do without olives, since they occupy a central position. It is about one such dish that will be discussed today.
According to the recipe, tapenade is a paste made from olives and capers. There are several different options for preparing snacks: someone prefers to make it exclusively from olives, someone replaces them with olives, and someone combines olives and olives in one dish. Capers are also an obligatory product of the dish, giving the appetizer a very bright taste. Also included in the number of ingredients are products such as sun-dried tomatoes, olive oil, anchovies and others.
Olive and Olive Recipe
To prepare, according to the recipe, tapenades from olives and olives, we need to take the following products:
- large olives - 10 pieces;
- olive oil - 120 g;
- lemon juice - 1 tbsp. l .;
- olives - 100 g;
- capers - 3 tsp;
- dried dill - 1 tsp;
- a mixture of Provencal herbs - 0.5 tsp.
We proceed directly to the preparation of snacks. Cut the olives into rings. Peel the olives. Sun-dried tomatoes should be chopped into 2-3 parts to get quite large slices. We load olives, olives, sun-dried tomatoes, and capers into a blender bowl. Grind everything until smooth mashed, then add salt, favorite spices and dried herbs to taste. After we add a small amount of olive oil, beat the mass. Repeat these steps several times. Depending on the humidity of the olives and olives themselves, the amount of oil used can be changed. The most important thing is to achieve a pasty consistency. The last step is to add lemon juice, after which you need to beat the mass in a blender again.
The ideal pair for tapenades is slightly dried white bread or baguette (you can use croissants). Shelf life of snacks is 7 days in the refrigerator.
The main ingredient is green olives
To prepare tapenades from olives according to the recipe below, you need to take the following products:
- green pitted olives - 1 cup;
- garlic - 1 clove;
- Dijon mustard - 1 tbsp. l .;
- olive oil - 2 tbsp. l .;
- capers - 3 tsp;
- lemon juice - 1 tbsp. l .;
- chopped greens (parsley) - a bunch;
- dried thyme - by eye;
- spice.
Place olives, capers, as well as garlic, mustard and thyme in a blender bowl. Grind everything until smooth. After we add a small amount of black ground pepper, as well as a small amount of lemon juice, beat the mashed potatoes again. Sprinkle the resulting mass with chopped parsley.
The proportions of these ingredients can be slightly changed, for example, reduce the amount of mustard or increase the amount of lemon juice used. Do not be afraid to experiment to get the perfect taste for you. Appetizer can be eaten with crackers, bread, bread rolls or even just eat with spoons.
The main ingredient is olives
According to the olives tapenade recipe below, to prepare a snack we need to take the following ingredients:
- olives (seedless) - 300 g;
- anchovies - 100 g;
- olive oil - 125 g;
- mustard - 1 tsp;
- capers - 180 g;
- ground black pepper.
First of all, thoroughly rinse the anchovies under running cold water. After spread in a blender bowl, add capers (also drain the liquid). Beat until mashed. Add the indicated amount of mustard and ground pepper to the bowl. Beat again, without turning off the blender, slowly pour in the olive oil. The contents should resemble the consistency of the dough. Put the snack in the refrigerator and take it out a few minutes before serving.
Coconut Tapenade
To prepare snacks, you should take the following ingredients:
- green olives - 20 pieces;
- capers - 10 pieces;
- olive oil - 50 ml;
- curry - 2-3 g;
- coconut milk powder - 200 g;
- mustard to taste.
All ingredients must be placed in a blender bowl and beat until smooth. It’s ideal to combine coconut tapenade with crackers. According to the recipe, you can also add a small amount of lemon juice. Enjoy your meal!
Sun-dried tomato tapenade
The following ingredients will be required:
- sun-dried tomatoes - 200 g;
- lemon - 1/2 pcs.;
- capers - 90 g;
- black olives (pitted) - 300 g.
Sun-dried tomatoes need to be transferred to the blender bowl, completely squeezing the oil. Halve the olives (if there are seeds, then you must first remove them), add lemon juice. Add capers there. Beat everything until a mass is obtained in the form of a smoothie. You can immediately shift to bowls or spread on a baguette. You can also put tapenade in the refrigerator for an hour and serve chilled.
It is worth noting that sun-dried tomatoes can be prepared on their own, it is quite easy. Or, to save time, the ingredient can be purchased at the nearest supermarket.
Ways to serve snacks
As you can see from the recipes, tapenade has a puree consistency, so you can serve the appetizer as follows: cut a French baguette or Italian ciabatta into pieces, lightly dry in the oven, and then coat with a generous layer of appetizer.
Tapenade can also be served in small bowls in combination with white bread croutons or with corn sticks. The appetizer also goes well with baked vegetables. For example, add the sauce to baked potatoes and fresh green peas. Or you can add it to brown rice.
It is important to note that the snack has a certain shelf life - from seven to fourteen days, depending on the products used and storage temperature (you need to keep it in the refrigerator).