Tapenade is a paste originating from the Provence region of southeastern France. There are two types: black tapenade made with black olives and green tapenade made with green olives. This time, I'd like to try making homemade tapenade sauce using black olives. First, you'll need pitted black olives. Since this directly affects the taste, finding black olives with your preferred flavor might be the quickest way to make a delicious tapenade sauce. This time, I've prepared one can of YBARRA PITTED BLACK OLIVES. After opening, pour the olives into a colander to separate the olives from the juice, and save about 1 tablespoon of the juice as you'll need it.
Homemade tapenade sauce
material
1 can of pitted black olives (YBARRA was used this time: total contents 350g), 1 tablespoon of olive juice from the can
1 can of anchovy oil (GABAN fillets used this time: 48g), capers (35g), 2 cloves of garlic, 50g olive oil, 1 teaspoon lemon juice
This is an easy recipe where you just put all the ingredients in a food processor and switch it on! (lol)
To preserve the sauce, I put the mixed tapenade sauce into sterilized jars and then coated them with olive oil. This time, I used "CANESTRO chili olive oil" that I bought in Italy.
This versatile sauce can be stored in the refrigerator or made in large batches and frozen. It can be used with pasta, fish dishes, meat dishes, and is also delicious as a vegetable dip. The reason I decided to make it this time was because last time I made it.Brillante SuzukiI chose this because the one I had at [restaurant name] was so delicious. It's not Chef Suzuki's recipe, and perhaps because of the different olives, I haven't achieved the exact same flavor, but it's still delicious in its own way. It's easy to make – just prepare the ingredients and mix! I'd like to try using it in various dishes♪
