If you go to the South of France, look out for the food markets! The array of olives is so amazing, I wanted to buy all sorts of olives and tapenades. So ask the saleslady how to make tapenade and she explained more or less the proportions. I chose to make a duo of Tapenades because I can't decide which one I like best, the green or the black. I always make the black tapenade with the small black olives that are deep purple and slightly bitter. For the green tapenade I buy the smaller light green ones - they make a more yellowish tapenade. If you use regular reen and blck olives you might get a different colour of tapenade then mine. —Babette's Feast
2 jars of 250ml
Green Olives Tapenade
green olives with no stone
1 1/2 ounces
anchovy in salt
small garlic clove
fresh thyme leaves
lemon - juice
freshly ground white pepper
Blac Olives Tapenade
black olives - prefer the smaller purple ones if you can find them - no stones
Wash the capers in a stariner under cold running water to get rid of excess salt. Put them in a bowl with cold water and de-salt for 1 hour changing the water twice.
Rinse the anchovies under running water, then remove skin, bones and rewash them. Put on a paper towel and pat dry. Cut them in small pieces and set aside.
Peel the garlic cloves and remove the green sprout. Crush both garlics.
Wash and dry the basil leaves. Divide in small pieces using your fingers as if you were ripping a leaf.
Green Olives Tapenade: In a food processor mince the green olives, the basil, the thyme and the garlic. Add the lemon juice, mustard, the capers and the anchovy cut in pieces and process. Add the Cognac, the white pepper and 1 tablespoon of Olive oil and process until medium smooth - it should not be a very fine purée. If the tapenade is very dry add the second tablespoon of olive oil.
The salt is given by the capers and anchovies so you don't need to season further with salt.
Black olives Tapenade: In a food processor mince the black olives, the Herbes de provence and the garlic. Add the capers and the anchovy cut in pieces and process. Add the Cognac, the black pepper and 1 tablespoon of Olive oil and process until medium smooth - it should not be a fine purée. If the tapenade is very dry add the second tablespoon of olive oil.
Bottle both tapenades preferably in glass jars. It keeps in fridge for 2 to 3 weeks.