- Course: Appetizer, Hors D'oeuvre
- Skill Level: Easy
- Cost: Moderate
- Favorited: 43 Times
Can be made ahead of time.
A spicy sauce from Provence that can be used to flavor a mayonnaise, as a dip for raw vegetables, as a sauce for hard-boiled eggs. Some restaurants in France used to pit olives and stuff them with this mixture.
Put the olives, garlic, capers, and enough of the olive oil to make a paste in the container of a blender or food processor. Blend or process until smooth. Remove to a bowl. Put anchovy fillets, tuna, and their oils plus the olive oil in the container and blend to a paste. Then blend in the first mixture and the cognac to a thick purée. Taste for seasoning. It will not need salt, because of the anchovies, but it may need more cognac, some freshly ground black pepper, a dash of Tabasco, or a touch of thyme or summer savory.
Tapenade with Mustard: Add 1 tablespoon Dijon mustard to the tapenade, with the cognac.
Tomatoes Stuffed with Tapenade: Scoop out cherry tomatoes, drain, fill with tapenade, serve as a cocktail appetizer.
Tapenade Eggs: Arrange hard-boiled eggs, halved or not, on greens. Spoon tapenade over them.
Tapenade with Avocado: Fill the cavities of halved avocados with tapenade. Garnish with fresh parsley.
As a Sauce for Fish: Spoon tapenade over broiled fish fillets.
Tapenade Mayonnaise: Mix half mayonnaise and half tapenade. Use as a sauce for fish or a dressing for vegetable salads. Also good with cold roast veal or pork.
Seafood Tapenade: Crabmeat, shrimp, or lobster is greatly enhanced by tapenade mayonnaise in lieu of rémoulade or other sauces.
Nutritional information is based on 12 servings, using 14 anchovy filets, 24 olives, and 1 tablespoon of cognac.