Not surprisingly the main ingredient of olive tapenade is olives. However the name for this delicious spread from the south of France is derived from the Provençal word for capers, ‘tapeno’.
So traditionally tapenade consists of pureed olives and capers along with olive oil, lemon juice and very often anchovies. My version uses an eighth of a lemon, peel and all – so the Thermomix is basically turning it into lemon zest as well as juice. I’ve also added some Provençal herbs as it seems appropriate and I have lots growing in the herb garden.
If you’d prefer a vegan version, omit the anchovy fillets and add some sun-dried tomatoes instead.
2 cloves garlic, peeled
2 sprigs rosemary, leaves only
2 sprigs oregano, leaves only
2 large sprigs of thyme, leaves only
1/8 of a large lemon, peel and all, no pips
300g pitted kalamata olives
4 anchovy fillets, rinsed
15g baby capers
Good grinding of black pepper
30-35g EVOO
Place garlic, herbs and lemon into TM bowl and chop 5 sec/speed 8. Scrape down sides and repeat.
Add remaining ingredients and chop 5 sec/speed 7. Scrape down sides and repeat.
old chris new tricks 