Tapenade of olives / Tapenade d'olives noires

Category: Cold meals and snacks
Tapenade of olives / Tapenade d'olives noires

Ingredients

Picholine olives with pits 180g.
Provencal herbs, dried 2h l.
Extra virgin olive oil 20g.

Cooking method

  • I'm going to bake today Tapenade of olives / Tapenade d'olives noires
  • 3. Bon appetit!

The dish is designed for

about 200g.

Time for preparing:

20 minutes.

Note

Tapenade (fr. la tapenade) sometimes Tapenade is a recipe for Provencal cuisine, especially Nice, in the form of a thick paste of chopped olives, anchovies and, of course, "tapen" (capers in Provençal) that gave the name to this recipe.




OILS - the fruits of the eponymous evergreen tree (also called olive) up to 12 m high with small lanceolate or elongated oval leaves and small whitish flowers in paniculate racemes. Elongated oval or rounded drupes, dark purple or black, often with a waxy coating, similar to a small plum.

The homeland of olives is the Middle East. The largest areas of olive trees in Spain; in the former USSR they are grown in the Crimea, Transcaucasia, Turkmenia, Krasnodar Territory.

Olives contain up to 70% oil, 6% protein, 9% fiber. Olive (Provencal) oil is obtained from the pulp of the fruit (see Art. Edible fats). Unripe greenish fruits (olives) are most often pickled, they go on sale canned (of a dense consistency of a sharp-bitter taste). Ripe fruits with a dark reddish tint are salted and pickled; they have a delicate fleshy consistency, a salty taste with a pleasant bitterness.

Olives are used as an appetizer, seasoning and garnish for fish and meat dishes (saltwort, salads). They are put into dishes at the end of cooking, since they lose their taste with prolonged heat treatment. Olives taste best when kept in vegetable oil by adding chopped parsley or lemon slices. They should be stored in glass containers.

Ikra
Thank you for the taste of the Mediterranean True, I have not been to Greece, but in Israel they ate such a paste. It is sold there in different forms, both green and black. Everything is tasty in its own way, but you are right - the simplest and most natural combination - with fresh bread.
For some reason, it seems to me that this yummy is the easiest way to prepare for the future what has grown in the "vegetable garden". Like date paste, which is the biggest secret of their poppy rolls
Idol32
2 Ikra

To your health!

This paste, in my opinion, is one of those things, the simplicity of which is the most important thing in them. I really like traditional recipes (especially bread). Maximum pleasure with minimum components. When making wine, for example, there are only 2 components, but what a taste and bouquet! So here - herbs and olives, it would seem that it could be simpler, but the result is simply wonderful!
celfh
Idol32, only Provencal picholin olives? Others, how? I, of course, will look, but it seems to me that the choice of olives in Vladimir is very limited, and I really want to try the pasta
Idol32
2 celfh

The Greek Kalamata olives are great. If there are neither Provencal nor Greek, then any will do, the main thing is that they are with a bone. Of course you'll have to tinker with it, but the result is worth it - pitted olives are completely different to taste.
Cvetaal
Idol32, thanks for the delicious recipe. Created today
Tapenade of olives / Tapenade d'olives noires
Idol32
2 Cvetaal

To your health! Now it's time for tasty and healthy bread!
Cvetaal
Your bread recipes are already in my bookmarks: flowers: I'll try it soon
sweetka
Now it will not be a very smart question, and I did not claim to be Miss Intellect 2012!
In short. How to pick bones from olives ?!
Idol32
Good question! I cut each olive in a circle with a knife (on the long side) and then squeeze out the bone. It is most convenient to first cut all the olives and then methodically squeeze out the seeds.
Gasha
Olives can be pitted with a store-bought cherry pitting device. But you can also use available tools. To do this, you will need a cutting board and a wide, heavy knife. Put the olives on a wooden board, lightly dry them with a kitchen towel so that they do not slip. Place the knife flat side on the olive and press down. The olive cracks, and then the stone is easily removed from it. (From internet)
sweetka
Thank you, comrades! I will experiment
makabusha
Made, although from ordinary cheap olives, it still turned out deliciously unusual. Thanks for the recipe
Idol32
To your health!

Try it sometime with kalamata olives - the taste is extraordinary!
makabusha
in my city if I ask someone a thread about kalamata olives - they will laugh. I was looking for capers here recently, there was a story. But we will strive, thanks ..))))
Lazy
And I like green more.
Standard jar of olives (140-180 gr.), 1 clove of garlic, half a jar of capers (25 gr.), Basil (also green) 100-120 gr. Everything in a blender + some ground black pepper and olive oil (also green).
I take the leaves of basil, the fibers remain from the stems.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers