You may be familiar with olives as a staple of Italian cuisine and an essential component of a great martini. But have you heard about olive tapenade? Today we learn more about this enticing spread.
What Is Olive Tapenade?
Tapenade is a spread made of pureed or finely chopped olives, capers, and anchovies.
This spread is typical of Provençal cuisine, and you read our post about aioli, you know that we love the cuisine from this area in southeastern France.
Both aioli and tapenade represent the essence of Provençal dishes: bold, fresh, and rich in herbal flavors.
The word “tapenade” itself comes from Occitan, the language spoken in Provence. In Occitan capers are called “tapenas,” which, as mentioned earlier, is one of the main ingredients of tapenade, along with capers and anchovies.
The saltiness of the anchovies and the tanginess of the olives are a unique combination that goes well with grilled bread, boiled eggs, or as a side for meat or fish.
How to Make Tapenade?
Making your own tapenade can be a complicated process. You have to desalt 100 grams of anchovies, peel four cloves of garlic, and pit 350 grams of black olives. Once all this work is done, grind the anchovies, the olives, and the garlic together with 100 grams of tuna, 100 grams of capers, and the juice of one lemon. Then put the mix in a mortar and pestle it while slowly adding ¼ liter of olive oil and the juice on one lemon.
Alternatively, you can keep an eye on our Gourmet Prepared Meals. The menu changes every week and we include delicious dishes from all around the world!
Hungry for More Food Facts?
At Chef Gourmet, we know good food, and we love sharing that knowledge with you. If we have whetted your appetite for interesting food facts, here are some previous posts you may find interesting:
- What Is the Difference Between Fruits and Vegetables?q
- Turkey vs. chicken: which one is best for you?
- How to make marinara sauce: 3 delicious tips
- How chicken became a global food
- Soba Noodles: Everything You Need to Know
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