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Tapenade This olive spread is a staple in Provence, where it is usually 1 served with aperitifs or as an appetizer. Try it on pita toasts, bagel chips, or fougasse, the famous bread of Provence. It can also be added to sauces, to ratatouille, or used as a garnish with smoked salmon and other smoked fish or pates. Serve a chilled white or rose wine from Provence with the tapenade. The traditional recipe for tapenade doesn't contain dried figs, but I think they are a great addition. Be careful not to overprocess the mixture; it should be chunky, not creamy. Tightly covered, it will keep for up to 2 weeks in the refrigerator. I jar (8 ounces) oil-cured olives (or another variety of olive), pitted (1 1/4 cups) 1 can (2 ounces), flat anchovy, fillets in oil 3 tablespoons capers, drained 4 or 5 dried figs (4 ounces total), cut into 1/4 to 1/2-inch pieces 1/2 teaspoon, freshly ground black pepper 1/4 cup extra-virgin olive oil (best possible quality) Place all the ingredient in a bowl of a food processor and process for 4 to 5 seconds. Serape down the sides of the bowl, and process for 7 to 8 seconds longer, until the mixture holds together but is still somewhat chunky. Transfer to a small bowl and serve. Return to Top | Back to Recipes |
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