Cognac n’ Herb Tapenade

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.

Ingredients:

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

Method:

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).

Start with the anchovies and herbs…

Then the capers…

and the black olives…

3. Mix everything together with a splash of cognac and black pepper.

That’s it!

Give it a taste and add some black pepper and possibly more herbs, if desired.

Serve on top of toasted French bread.

Glorious!

Good enough for a gamble.

Casino of Monte-Carlo, Monaco. Photo by Berthold Werner.

Enjoy!

 

 

Cognac n’ Herb Tapenade

Author: Sasha Martin
Prep time:
Total time:
Ingredients
  • 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
Instructions

 

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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.Cognac n' Herb Tapenade
Servings Prep Time
8people 10minutes
Servings Prep Time
8people 10minutes
Ingredients
Instructions
  1. Give everything a chop (rough or fine, depending on your preference).
  2. Combine with a splash of cognac and black pepper.
  3. Give it a taste and add some black pepper and possibly more herbs, if desired.
  4. Serve on top of toasted French bread.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

4 Comments

    • Sasha Martin says

      Yes – super quick – especially if you use a food processor – but the knife is just as good in this case.

  1. Karen Dahlgren says

    Tapenade is one of my all time favorites…have great memories of buying and eating fresh tapenade in the South of France. Can’t wait to try this one. Thanks Sasha!

    • Sasha Martin says

      Ohhh, now that’s a great memory :) I love that part of the world so much…

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