La Tapenade Recipe
Ingredients
1 lb. of black olives,
4 anchovy fillets well-soaked to remove salt,
A pinch (about the size of a pea) of powdered thyme,
The same of bay leaf,
1 teaspoon of continental mustard,
1 teaspoon of wine vinegar,
6 tablespoonfuls of oil,
1 teaspoon of brandy.
Directions
Stone the olives, and mash them with the anchovy fillets; add the thyme and bay leaf, and mix to a smooth paste with continental mustard and vinegar, and pass through a sieve.
To this puree add the oil and brandy.
Put this "Tapenade" into a preserving jar and cover with a thin film of oil.
Five or six days later the Tapenade is ready to eat, but it will keep for a very long time.
It can be served on toast, with or without butter; it can be used to garnish small tomatoes, boiled leeks, and so on.
To this puree add the oil and brandy.
Put this "Tapenade" into a preserving jar and cover with a thin film of oil.
Five or six days later the Tapenade is ready to eat, but it will keep for a very long time.
It can be served on toast, with or without butter; it can be used to garnish small tomatoes, boiled leeks, and so on.
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