Vincent van Gogh – The Olive Orchard
Tapenade: food of the gods. Recipes vary according to taste or regional variations. Use good olives – perhaps use ones you have bought with stones in and then de-stone them yourself. They are cheapest bought by weight from a Turkish grocer’s shop if there is one locally.
- 9oz/250g pitted black olives
- 2-4 tbsp olive oil
- Squeeze of lemon juice
- 3 tbsp capers (soaked and drained)
- 1 crushed garlic clove
- Pinch of thyme
- 2- 6 chopped canned anchovies (optional – and the quantity is yours to decide)
- Chili powder (optional) – to taste
- Salt and pepper
Blend as you with – you can this slightly chunky or very smooth.
Some people add sundried tomatoes or tomato purée, tuna, basil, parsley or other ingredients. As with all such melanges, tapenade is nicer when you have let it settle for a while – or overnight.
Best served with bread of whatever nice sort – maybe toasted – and/or crudités.
Making Olive Oil – from the Tacuinum of Paris