Introducing the black diamond of Monaco: Tapenade. She glitters in the night. She belies the briny bite of the absolutely fabulous.
But here’s the thing. She’s also, not so secretly, rustic.
This dip and crostini topper has its origins in the grassy hills of Provence. Love for this treat spills over into Monaco and parts of Italy. While many people pulverize their blend to a paste (with a mortar and pestle or even a food processor), I prefer a rustic, coarse mixture. I like seeing the capers and slices of olives. I like seeing bits of herbs. So all I do is run my knife through the ingredients a few times.
The choice is yours but, either way, this mixture tastes grand – dressed up with cognac, capers, and a sprinkling of rosemary and thyme.
Serve at the beginning of your next garden party, on crusty, toasted baguette, spread on crackers, with cheese as an hors d’ouvre. And be sure to raise a glass to Provence and even sunny Monaco.
1/4 cup capers
2-4 anchovy fillets
fresh chopped rosemary, to taste (I used about 1/3 of one sprig)
fresh chopped thyme, to taste (I used about 2-3 sprigs)
2 cups oil-cured black olives (the wrinkly ones), pitted
1 Tbsp cognac
cracked pepper, to taste
Your flight to Monaco is as quick as 1, 2, 3.
#1 Remove the pits from the olives…
2. Give everything a chop (rough or fine).
Good enough for a gamble.
- 1/4 cup capers
- 2-4 anchovy fillets
- fresh chopped rosemary, to taste (I used about 1/3 of one sprig)
- fresh chopped thyme, to taste (I used about 2-3 sprigs)
- 2 cups oil-cured black olives (the wrinkly ones), pitted
- 1 Tbsp cognac
- cracked pepper, to taste
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