(by James Martin from BBC Housecall)
1 garlic clove, crushed
1 lemon, juice only
3 tsp capers, chopped
6 anchovy fillets, chopped
250g black olives, pitted
small bunch fresh parsley, chopped
salt and freshly ground black pepper
2-4 tbsp extra virgin olive oil
1. To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste.
2. For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste.
3.Season to taste if necessary.
I used only half the amount of capers. I also fried 150g of finely chopped mushrooms in a little olive oil and then when cooled folded them into the finished tapenade.
We found this worked equally well with the Beaujolais-Villages (Gamay) and the Pinotage Rose tasted on the course this week. The earthiness of the dish suiting both grape varieties.
Domaine Bernard Defaix, (Pinot Noir), Bourgogne Rouge AOC, Burgundy, France, 2009, MYR88
Pinot Noir, Francois Labet, Ill de Beauté, IGP, Corsica, France, 2012, MYR67