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Tapenade
An unusual speciality with olives from southern France
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INGREDIENTS
1 | can black olives (pitted) |
1 | garlic clove |
1/4 | bunch thyme |
| olive oil |
| Cognac |
| mustard |
| black pepper |
| ground cumin |
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PREPARATION
If needed stone the olives (in the supermarket you can buy pitted olives). Mix the olives in a blender very fine.
Peel the garlic clove (if you love garlic, use more cloves) and add it to the olives. Pick the thyme leaves from the stalks, mince them and add them to the olives. Add just a little bit of mustard and Cognac, season with black pepper and ground cumin and "combine" the mixture with olive oil. You can keep the Tapenade for at last one week in the refrigerator.
Tastes excellent with fresh baguette.
Our wine suggestion:
A glass of dry white wine.
Our special hint:
Tapenade tastes also excellent on pizza, salad and pasta.
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© Julia Etter & Martin Kristen, 1997-2022
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