Recipe: Aromatic herbs tapenade
Sauces, dressings and dips with herbs
February 25, 2010
Tapenade is a French spread recipe, made with black olives, capers and aromatic herbs.
I prepared three different tapenade: the classic one and two variations with figs and almonds. Each one uses my aromatic herbs (rosemary, thyme.
Serve with dark or rustic bread, your guests will love it.
Aromatic herbs tapenade
From the left in the picture:
Dried Figs Tapenade
100g dried figs
1 tbsp balsamic vinegar
1/2 tsp rosemary
1/2 tsp thyme
1 pinch chili pepper flakes
1 clove garlic
60g walnuts
80g stracchino cheese
Almond Tapenade
80g almonds
1 clove garlic
2 tbsp capers
4 anchovy filets
1 tsp Dijon mustard
1/2 tsp rosemary
3 tbsp olive oil
black pepper
Classic Tapenade
20 pitted black olives
2 tbsp capers
2 tbsp olive oil
4 anchovy filets
1 clove garlic
1 sprig of parsley
Blend the ingredients for each tapenade, until smooth.
Put on serving plates and serve with croutons or toasted bread.
 A similar recipe:
Sun-dried Tomatoes Tapenade
 This goes to Dhanggit from Dhanggit's Kitchen who's hosting Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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