Jacques Pepin Tapenade.
Here is the tapenade Jacques Pepin makes on the “Jacques Pepin’s Easy Coq Au Vin Will Impress Your Friends” episode of Today’s Gourmet. He serves it as the underlayment of a mild flavored fish, either cod or halibut, meaning the tart ingredients of the tapenade will predominate. That’s interesting but we prefer the more traditional application of tapenade as a hors d’oeuvres spread. Makes about 1 c.
Ingredients:
¾ c pitted olives (we used a combination of salt cured and kalamatas)
1 clove garlic, peeled
4 anchovy fillets, in oil
2 dried figs, quartered
2 T good olive oil
1 T capers, drained
Salt and freshly ground black pepper, to taste*
Method: combine the first 5 ingredients in a mini chop and pulse briefly; you want a mixture that is spreadable but still rustic. Mix in the capers (we didn’t chop them so the little spheres would stay intact). Add a few grinds of pepper and taste for seasoning; you may or may not need salt depending on the saltiness of the olives. Serve with crackers or similar as part of a charcuterie spread.
