Wednesday, April 3, 2019

Black Olive and Lemon Tapenade

I have been having a blast cooking from a new acquisition, French Appetizers by Marie Asselin. Full of easy-to-prepare appetizers both sweet and savory, this book provides all that you need to plan a stress-free event, learning how to enjoy the cocktail hour in the French way.

The book is divided into seven sections: Basics and Condiments, Small Bites, Savory Cakes and Tarts, Bread Sandwiches and Toast, Terrines, Sweet Bites, and Drinks. Everything you need to plan a party is in this book, all of it doable no matter your level of cooking skill. I have only had this book for a brief time, and it is already well thumbed.

From the tapenade that I’m sharing with you here (there are two other tasty tapenades that you’ll want to try as well), to the Marinated Mushrooms, Chicken and Olive Meatballs, Baked Croque Monsieur, Spiced Madeleines with Salted Caramel Sauce, this book has everything. How does a Salted Butter Caramel sound to you? Trust me, it is as delicious as it sounds

In addition to recipes for tasty cocktails, you will also learn how to make fruit and flower syrups to enhance your own beverages. Besides Simple Syrup, there are syrup recipes for Blackberry Lavender, Raspberry Rose, Lemon Chamomile, Orange Verbena, and Strawberry Hibiscus. If you’re getting the idea that this is a book that you cannot do without, you’re right.

As soon as you are able, run, don’t walk to your local bookstore, or favorite book-buying Internet source, and pick up a copy for yourself; you may also consider mom for Mother’s Day. You will thoroughly enjoy both cooking and nibbling from this book.

 Black Olive and Lemon Tapenade

1 cup oil-packed pitted black olives (such as Kalamata), drained (about 5 ounces)
2 tablespoons
extra virgin olive oil
1 tablespoon drained capers
2 anchovy fillets*
1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon chopped fresh flat-leaf parsley
1/2 clove garlic, chopped (about 1/2 teaspoon)

Add all the ingredients to a food processor or use a hand blender. Process or blend until finely and evenly chopped, scraping down the sides if needed. The tapenade will be quite thick and chunky. For a smoother, creamier texture, add an additional 2 tablespoons olive oil and process until desired consistency.

*I used a teaspoon of anchovy paste.

Another fabulous spread is Olive Cheese Spread, one of the most popular recipes on the blog! Try it!

This post contains affiliate links.

Disclaimer: I received a complimentary copy of this book from the publisher in exchange for an honest review.


Alycia Nichols said...

I love a good olive tapenade!!!! I have some bottled from Costco that is very, very good for pizza topping and sandwiches, but I like a fresh one for snacking with pita or crackers. Anchovies???? Really? Mmmmm...I dunno. That will take a major act of bravery on my part!!!🤭

Pattie @ Olla-Podrida said...

I used anchovy paste instead of anchovies. I always keep the paste on hand because it adds amazing flavor to both Mayfair and Caesar salad dressings. Don’t be afraid, give it a try. Just use a tiny bit at first. It makes a big difference.

Linda said...

I've not had tapenade since I had a muffaletta in NO. The anchovies would take it over the top! (I do LOVE your Olive Cheese Spread though.)