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 Considerationappetizer, hors d'oeuvre
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