La Chatte Gitane : Green Olive Tapenade

La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, from Ireland to France with 2 dogs and 7 cats in the car.

This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.

Since then it has taken many different directions, like we did and like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.

You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Tuesday, May 17, 2011

Green Olive Tapenade

So simple to make, I'm almost ashamed to admit it. Full of natural umami, it is a great ingredient to use in a variety of dishes.
I like to spread some over my homemade pizza base, before I add the passata di pomodoro. Also lovely on bruschetta, a spoonful in your pasta, as a seasoning for soups, salad dressings ....

ingredients
300 grs pitted green olives
1 tin anchovy fillets
3 cloves of garlic, peeled
2 small chillies
2 tbsp extra virgin olive oil

preparation
Put everything, but the olive oil, in a measuring jug.
With your hand blender, blend until you get a smooth-ish paste.
Lastly stir in the olive oil.

You can store in a glass jar with screw top lid in the fridge for about a week. Pour some olive oil over to seal off.

Eh ?
Of course you can use your food processor! What a question ! ;o) Pestle and mortar should also do the trick. Heck, you could even use a chopping board and sharp knife.

Patricia xxx...x