Tapenade in Cucumber Ingredients: 250 g pitted black olives 100 g garlic 100 g anchovy in olive oil 80 g drained capers 60 - 70 ml olive oil freshly ground black pepper cucumber Ritz crackers (or similar circular, salty crackers) First, prepare the tapenade. Puree the olives, garlic, anchovy and capers in a food processor until you have a smooth paste of an unappetizing colour. Add the olive ...

Sun-dried Tomato Tapenade On Polenta Triangles &nbsp Sun-dried Tomato Tapenade On Polenta Triangles Tapenade: 12 black brine-cured olives (like Kalamata) -- pitted 9 sun-dried tomatoes packed in oil -- well-drained, -- coarsely chopped 1/4 c chopped fresh parsley 2 Tbsp tomato paste 1 tsp balsamic vinegar 1 tsp chopped fresh thyme 1 small garlic clove -- minced Polenta: 1 1/4 c whipping cream 1 ...

Main Features Home Page Recipe of the Month Books Appearances About Jacques Jacques' Bio Artwork The Umbrella Cooking Resources Recipe Database Tips & Techniques Tapenade This olive spread is a staple in Provence, where it is usually 1 served with aperitifs or as an appetizer. Try it on pita toasts, bagel chips, or fougasse, the famous bread of Provence. It can also be added to sauces, to ...