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.
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.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationegg-free, lactose-free, peanut free
Equipmentblender, food processor
Taste and Texturegarlicky, herby, rich, salty, savory, sharp, tangy, umami
Type of DishCondiments, dip/spread
- 24 to 30 soft black Italian or Greek olives, pitted
- 3 or 4 garlic cloves
- 1½ tablespoons capers
- ¼ cup or more olive oil
- 14 to 16 anchovy fillets
- 4-ounce can tuna in olive oil
- 1 to 2 tablespoons cognac
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.
1981 James Beard