Green Olive, Roast Tomato and Garlic Tapenade…
Admin on Sep 09 2009 at 7:23 pm | Filed under: Food, Photographs, Savoury
Earlier today I was eyeing out the artichoke tapenade over on David Lebovitz’s wonderful site and decided it was definitely too long since I had made this delicious dish! We are very fortunate in Morocco to get a wonderful supply of relatively inexpensive olives. So the perfect oppurtunity to use them!
Tapenade is French in origin and the name comes from the provençale word for capers, tapéno. Olives are always used as a base and various ingredients are added as flavoring, capers, anchovies, garlic being the usual ones. Tapenade is perfect as a snack with little bits of french baguette, lightly toasted in the oven, but can also be used for stuffing meats and of course can be added to pasta dishes or pretty much anything else that takes your fancy!
This version which includes delicious oven roasted tomatoes and garlic is delicious with grilled chicken breasts, but also just perfect on its own with some fresh crusty bread!
3 ripe tomatoes, quartered
1 whole head of garlic
Few sprigs of thyme
1 Tbs Olive oil
1 Tsp sherry vinegar reduction (If you don’t have the sherry vinegar reduction, just add a few drops of wine or balsamic vinegar)
Salt and pepper
Mix all the ingredients together and roast slowly at 140°C for about 1 ½ hours.
Peel the skins off the tomatoes and remove the seeds.
Squeeze the garlic from the skins and set aside.
1 cup pitted green olives
2 Tbs Capers
30 ml Olive oil
1 Tbs chopped anchovies
Roasted tomatoes from above
Roasted Garlic from above
Freshly ground black pepper
Blend together the olives and capers.
Add the olive oil and blend for a few seconds.
Add the rest of the ingredients and blend to a chunky paste, you want it to be textured, not to smooth!
If you don’t use this immediately it can be stored in the fridge in an airtight container for a week or two.
