Go back to Index of Recipes

Black Olive Tapenade

20 Minutes

Makes 3 cups

Olive Tapenade

1½ cup pitted black olives, such as Niçoise or oil-cured olives
    (canned pitted black olives work just fine too)
3 tbsp. drained capers
6 drained oil-packed anchovy fillets
9 medium cloves garlic, crushed
15 basil leaves (optional)
3 tbsp. loosely packed fresh oregano, marjoram, or thyme leaves
3 tsp. Dijon mustard
3 tsp. fresh lemon juice
extra-virgin olive oil, as needed
kosher salt and freshly ground black pepper, if needed

Method: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Add lemon juice and process. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed (olives and capers may already be very salty).

If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tbsp. Add salt and pepper only if needed.

Transfer tapenade to a covered container, smooth down the top, and pour a thin layer of olive to cover. To serve, tilt to spoon out tapenade without oil layer. Lasts up to 6 weeks in the fridge as long as it is oil covered — Freezes well.

Olive-based Tapenade from Serious Eats

Go back to Index of Recipes

Provençal Caper Tapenade

20 Minutes

Makes 3 cups

Banana Pecan PancakesBased on the 1880 original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée — hence the fact that tapenade takes its name from capers (tapeno in the Provençal dialect). Traditionally this recipe includes tuna to add protein, but that is up to you.
 

Ingredients:

6 ounces (about 2 cups) pitted green olives (bottled green olives with pimentos are fine, drained) or pitted black olives, such as Niçoise or oil-cured olives (canned pitted black olive work well too)
6 ounces drained capers (about 1 cup)
3 ounces drained oil-packed anchovy fillets (about 9-11 fillets)
5 loosely packed teaspoons fresh oregano, marjoram, or thyme leaves (optional)
1½ tsp. Dijon mustard (optional but recommended)
extra-virgin olive oil, as needed
1 tsp. Cognac, whiskey, or rum (optional)
3 ounces drained oil-packed tuna (100 ml / 8 tbsp. - optional)

Caper Tapenade serving

Method:
In the processor work bowl, combine olives, capers, anchovies (and tuna if using); add herbs and mustard. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, whiskey, or rum (if using).

Transfer tapenade to a covered container, smooth down the top, and pour a thin layer of olive to cover. To serve ,tilt to spoon out tapenade without oil layer. Lasts up to 6 weeks in the fridge when it is oil covered — Freezes well.

If using a mortar and pestle: see method above for black olive tapenade above.

Serve with crackers or baguette and cold white or rosé wine

Caper-based Tapenade from Serious Eats


Go back to Index of Recipes

Paella à la Valenciana

30 Minutes prep, 1 Hour cooking

Serves 6-8

There are many different varieties of Paella. In certain regions artichoke hearts and/or calamari (squid rings) are added.

Method:

400g short grain rice (spanish or italian)
6 cooked langoustines or crayfish (optional)
300g uncooked calamari rings
2 dozen or so mussels (optional)
1 small chicken, cut into pieces
250g pork filet / loin (or 3 saddles of rabbit)
150g chorizo sausage, cut into rounds (or more if not using mussels or crayfish)
300g large prawns (or more if not using mussels or crayfish)
1 red pepper, cut in thin strips
1 yellow pepper, cut in thin strips


150g petit peas (fresh or frozen)
2-4 garlic cloves, depending on size
1-2 onion, depending on size
4 tomatoes, sliced
10 cl / 3.5 oz olive oil
10 cl / 3.5 oz white wine
4 chicken stock cubes
small bunch parsley
1 pinch saffron (for rice)
salt and pepper
      Goes well with Rioja Red

Method:
Carefully scrape or brush the mussels clean. Put them in a large casserole with the wine, 1 clove of garlic (peeled and crushed), and salt and pepper (to taste). Cover and cook over medium high heat checking from time to time until all the mussels become opened. If you don't use mussels, keep the wine for cooking the other seafood. Drain the cooking liquid and save it. Reserve 6 mussels in their shells and shell the others, setting them aside.

PaellaTop and tail the green beans. Cook them with the petit peas for 10 minutes in salted boiling water. Drain them and set aside. Boil 1.5 litres / 6.5 cups of water and crumble in the bouillon cubes, stir and keep on very low heat.

Cut the pork or rabbit into dice or strips. Wash the tomatoes and peppers and cut them also into dice. Peel and chop the onion. Put 4 tablespoons of olive oil into a large skillet or paella pan and brown the pieces of chicken on all sides over a brisk heat.

Remove the chicken with a slotted spoon to a large plate or bowl and replace with the pieces of pork (or rabbit), browning them too. Remove pork/rabbit and add to plate with chicken. Do the same with the chorizo, and then with the prawns and the langoustines / crayfish (if using). Reserve the langoustines with the mussels in their shells.

In the same pan, put the onion and the second clove of garlic, peeled and crushed along with the tomatoes and peppers, the green beans, and the peas. Salt and pepper them and simmer for 5 minutes stirring occasionally.

Remove all the vegetables to the plate with the meats and seafood. In the same pan, heat the rest of the oil, add the rice and stir during a few minutes just until the grains become translucent.

Add half the hot bouillon, the saffron and, optionally, the filtered juice from cooking the mussels. Continue cooking over a very low heat, stirring frequently until the liquids are absorbed by the rice. Add more of the bouillon, little-by-little, as needed.

In mid-cooking, return all the ingredients reserved on the plate or bowl, salt and pepper to taste. Stir and continue to add, little by little, the bouillon until the rice is completely cooked. Serve hot, decorated with the mussels in shells, the langoustines the chopped parsley.

Go back to Index of Recipes