There are things that are given from mother to daughter, sometimes consciously (recipes, jewellery) and sometimes daughters adopt things without actually noticing, and for me it was always the way of cooking. My mother used to make so-called ‘Friday plates’ and the family would gather in the living room around the coffee table and eat all sorts of tapas from a wooden board. What can I say, I have definitely come to like this tradition and I repeat it as often as I can.
Sometimes my mom marinated feta (find the recipe here), made wraps out of cooked ham and asparagus and everything you can imagine. Cheese was an integral part. And lately she started to make this special paste which I came to love rather quickly.
Tapenade is an olive paste originating in the Southern French kitchen and normally contains stoned olives, anchovies and capers. If you’d ask me a few years back I would have run from every single one of these ingredients. Olives are usually hated in childhood (correct me if I’m wrong) and I don’t want to start with the capers, honestly, I am just now starting to like them. But somehow, this paste got me, it has this saltiness, a bit of sourness and a whole lot of olive. I love it.
- 150 g of black olives
- 50 g of green olives
- 40 g of capers
- 15 cl of olive oil
- 2-3 anchovies
- 2-3 cloves of garlic
- Some lemon juice
It’s as simple as that: Take a tall vessel and add olives, anchovies, capers and garlic. With an immersion blender blend everything while slowly adding the olive oil. Taste with a bit of lemon juice and blend until you’re happy with the texture.
I must say, this paste is definitely for people who love olives, anyone below that mental line will find it a bit too much. You know how it is, there are the ones who could eat olives every day (and even like it in their cocktail) and then there are the ones who cannot even stand the smell of them. Well, you can definitely drive them away with this!