Ancient Rome had similar dishes using olives and anchovies but the Provençal tapenade is named for its ubiquitous ingredient of “tapenas” or capers. Traditional tapenade always includes black olives and capers but additional ingredients may vary. This well-researched recipe is by Felicity Cloake for The Guardian. Spread it on bread or crackers as an hors d’œuvre or serve it with a cheese platter.
Remove the stones from 200g (7 oz) of black olives and put them in a food processor with 3 tablespoons of capers, 2 anchovy fillets, 1 large crushed clove of garlic and 2 teaspoons of fresh thyme. Process to a rough purée and add the juice of ½ a lemon. With the motor still running, add 5 tablespoons of good extra virgin olive oil. Season with pepper and adjust with more lemon juice if necessary.
michelle picker cooks 