Olive tapanade

[caobao]

I want to impress someone with olive tapanade, and mine just doesn't cut it. I feel I've tried it all. Could it be that I amm simply not picky enough when it comes to the olives? Is it the oil that's wrong?

Does any of you have a recipe that you'd recommend?

Thanks in adv.

CB

[WhiteTruffleGirl]

CB,

It may be a combination of factors. The old saying of "garbage in, garbage out" holds true. When I make tapenade, I only use the best olives I can find (usually kalamata), salt-cured anchovies, salt-cured capers, EVOO, S&P and whatever else strikes my fancy that day. If you've not used salt-cured anchovies or capers before, let me say, you are in for a treat. They are significantly more flavorful than their grocery store "packed-in-oil" counterparts. Use the best ingredients, and it will make a HUGE difference in taste. btw...the salt packed products can be found in any good Italian market. You will likely have to ask for the anchovies, as these are frequently sold on a per piece basis. They will not be filleted, but it is easy to do. Simply use your fingers to open up the fish, then remove the bone that runs the length of the fish. Rinse (both these and the capers) very well.

[Chufi]

I used to make one with black olives (before I had any clue about what good olives were, so just some supermarket stuff I'm afraid) and finely minced onion, lots of garlic and lots of fresh rosemary sauteed in oliveoil until soft and translucent. Kind of unusual but very good.

[caobao]

Thank you. I'll will try that...

Cb

[Megan Blocker]

The recipe in Silver Palate's "New Basics" book is great - it has tuna instead of anchovies (or is it sardines?), and is delicious. I'll see if I can find it for you when I get home!

[caobao]

Megan, that'd be great! I'm a big fan of tuna and sardines (both of which are easier to come across in good quality than anchiovis in my neck of the wood).

Best

Cb