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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4-8
Author Notes
This makes a lovely appetizer on its own or as part of a mezze spread. Although we tend to think of tapenade as an olive spread (and most do have olives), the name comes from "tapenas" the Provencal word for capers. The jarred ones in vinegar or a brine solution are perfectly fine. But even better are the ones from Sicily, packed in sea salt. This started as a recipe in Gusto food magazine (Globe & Mail newspaper Sept 1994). I've played with the seasonings and the garnishes since then, to reflect Mediterranean trade among Sicily, Provence and Turkey. —Nancy
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Ingredients
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1 tablespoon
capers, Sicilian salted if possible. Otherwise, jarred in vinegar or brine. Use as is, or rinse (for less salt in the finished dish).
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4 tablespoons
orange zest, fresh chopped
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1 tablespoon
garlic, fresh minced (about 3 cloves)
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2 cups
Kalamata or other black brined olives, pits removed
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1 teaspoon
anise seed, whole or crushed. If n/a, use fennel seed
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1/2 cup
Flat-leaf parsley, freshly chopped
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1/2 cup
basil, freshly chopped
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1/3 cup
almonds, ground (can be raw or roasted)
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to taste
Aleppo pepper flakes (mild chile heat, fruity) or red pepper cayenne flakes (hotter, so use less)
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1/2 cup
fennel fronds, lightly chopped (if n/a, use some tarragon)
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serve with
baguette, crudites, pasta or grilled polenta
Directions
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If you are serving pasta or polenta, start by making one of those. (No cooking time needed if you are not making these). Set aside.
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If you are serving baguettes or crudites, cut them into pieces suitable for two-bite hors d'oeuvres.
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Have ingredients at room temperature. Mix olives, capers, almonds, garlic and oil to make a paste. Taste, add more oil if needed. Add pepper to taste. No need to add salt because the capers and olives have plenty.
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Mound in a serving bowl.
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Garnish with seeds, fresh herbs, orange zest, optional fennel fronds or fresh tarragon. Serve with your choice of bread, pasta, polenta or crudités.
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If there are leftovers, store up to 2 weeks, refrigerated, tightly covered in a glass jar.
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Recipe serves 4 to 8, depending on what else is served.
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