French Cuisine Recipes: Tapenade (Provençal Olive Paste)
A colourful selection of raw vegetables, or crudités, is often served in France as a quick and easy accompaniment to drinks or as small starters before lunch, especially in warm weather. The term crudités is used both for small pieces of vegetables served with a tasty dip and for a selection of vegetable salads presented in separate dishes. Country-style restaurants often feature a selection of crudités and sometimes a whole trolley of individual vegetables salads in small raviers, or shallow dishes, arrives. At a family lunch, at least two or three salads would be served. Their appeal lies in the use of fresh uncomplicated ingredients and a selection which offers visual and textural contrasts.
- Put 200 g/7 oz stoned black olives
- 6 anchovy fillets
- 30 ml/2 tbsp capers
- 1 or 2 garlic cloves
- 5 ml/1 tsp fresh thyme leaves
- 15 ml/1 tbsp Dijon mustard,
- Juice of half a lemon,
- Freshly ground black pepper and, if you like,
- 15 ml/1 tbsp brandy in a food processor fitted with the metal blade
- Process for 15—30 seconds until smooth, scraping down the sides of the bowl. With the machine running, slowly pour in 60—90 ml/4—6 tbsp extra virgin olive oil to make a smooth firm paste. Store in an airtight container.