Fig and Olive Tapenade

New Year, New Kitchen! My kitchen is currently out of commission since it's being remodeled, so I can't cook for a while. However, this has given me the opportunity to dig through all the recipes in my Drafts folder that I have been meaning to post, but haven't! In my last post, I wrote about visiting a new country and eating local. So this post will kick off a short 'round the world' series, with simple recipes that you can try. Hope you like it :) 

I recently read Peter Mayle’s delightful book A Year in Provence and it hit me that I haven’t really tried making any classic French Dishes! I have been so caught up in baking and in Italian that I have practically ignored France’s great culinary heritage. Since it was this book that made me realise that, I decided to try out a typically Provencal dish – tapenade.

Tapenade is a popular dip in the south of France and has been eagerly adopted by Italy and other Mediterranean countries. It is typically made by grinding together olives, capers, garlic, anchovies and olive oil. Of course, there are many variations to this (case in point – the recipe that follows!). Tapenade is served as a hors d’oeuvre, along with baguette and is eaten as a dip/spread.  It can also be used for stuffing chicken and other meats, also omelettes. This recipe is adapted from fellow foodie Megha’s blog – i2cook. i2cook also has an Organic Store with products such as Granola Bars, Peanut Butter, Pink Mustard etc., so have a dekko here.

This recipe makes about 100gms of dip.

You’ll need:

How to:

Spread on a baguette and enjoy a tres francais meal!

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