October 13, 2014

(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.

La Femme version:

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.

Wine Matching:

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.

Le Vin:

Domaine Bernard Defaix, (Pinot Noir), Bourgogne Rouge AOC, Burgundy, France, 2009, MYR88
Pinot Noir, Francois Labet, Ill de Beauté, IGP, Corsica, France, 2012, MYR67


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