.png)
Green Tapenade, an Easy Appetizer or Bruschetta Spread
Mediterranean French
“Tapenade” is classically a mixture of minced or ground olives seasoned with
capers, olive oil, and sometimes anchovies. It takes its name from “tapenas,”
the Provençal word for capers. Mixtures of mashed olives and capers have been prepared
in the Mediterranean since ancient Roman times, reportedly back then as a way
to make use of the crushed olives and capers stuck at the bottom of the
amphoras they were shipped and stored in. Tapanade traditionally is spread
thinly on bread as an appetizer, especially to accompany wine. Here is a simple
version made with green olives.
Both olives and capers can be somewhat salty, since salt
is part of what preserves them. If a less salty spread is desired, the olives
and capers can be rinsed briefly in running water in a sieve.
The recipe serves eight to
ten people as an hors d’oeuvre or appetizer. Offer thinly sliced baguette,
lightly toasted as for “bruschetta,” or spread on crackers or pieces of
flatbread. A cold Sauvignon Blanc or Provençal rosé will pair with this dish.
1 cup pitted, non-stuffed
green olives (rinsed if lower salt wanted)
3 tablespoons capers,
drained (rinsed if lower salt wanted)
2 teaspoons extra virgin olive oil
3-inch length of green part
of 1 green onion, optional
Using a cutting board and a
chef’s knife, or a small food processor, or a mortar and pestle, finely mince
the olives, capers and green onion, if used. Stir in the olive oil.
Transfer to a bowl to
serve, accompanied by toasted bread, crackers, or flatbread. Alternatively,
spread the tapenade thinly on the toasts and place on a platter to pass around
for serving.
