Alice Asquith of Ojai Olive Oil gave us this thick, savory dip, passed on to her by a relative from Provence, the birthplace of tapenade. Prep and Cook Time: about 1 hour. Notes: If the olives taste too salty or vinegary, rinse them with water before using. The tapenade may be made up to a week ahead and kept chilled, covered.

Recipe by Sunset April 2007

Gallery

Credit: Victoria Pearson; Styling: Rori Trovato

Recipe Summary test

Yield:
Makes 2 cups tapenade, serving 6 to 8 as an appetizer dip with vegetables (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut fennel bulb lengthwise into 1/4-in.-thick slices. Put into a medium bowl, cover with water, and chill at least 30 minutes and up to 1 day.

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  • Make the tapenade: Put tuna, parsley, anchovies, capers, and thyme in a food processor and whirl until mixture turns into a smooth paste, pausing often to scrape sides with a spatula. Add olives and mustard and whirl until smooth. With food processor running, slowly pour olive oil into top. Turn tapenade out into a serving bowl.

  • Set a steamer basket in a large pot and fill pot with enough water to come just below basket. Cover and bring water to a boil over medium-high heat. Add beans, cover, and steam until tender-crisp, 4 to 5 minutes. Transfer to a bowl and let cool. Steam cauliflower next, transferring to another bowl when just losing its crispness, about 2 minutes. Add more water to pot if necessary and steam potatoes until tender when pricked with tip of a sharp knife, 15 to 20 minutes; transfer to a bowl and set aside. Let cool till just warm or, if serving later, cover and chill.

  • Drain fennel and arrange on a platter with radishes, tomatoes, and steamed vegetables; serve with tapenade.

  • Note: Nutritional analysis is per 1/4 cup.

Nutrition Facts

187 calories; calories from fat 58%; protein 3.2g; fat 12g; saturated fat 1.6g; carbohydrates 18g; fiber 3.9g; sodium 488mg; cholesterol 8mg.
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