This week’s recipe from David Lebovitz’ cookbook My Paris Kitchen, is. Well let me just say it. Amazing. Overused word, but this is a terrific, easy dish, and I think so in keeping with the great idea of having yummy things on hand to share with family and friends. Apparently, it is fairly common to purchase freshly-made tapenades and other good things pre-made, so I’m very happy indeed that David created this recipe and shared it with us.
I also learned that a proper tapenade must have capers in it. Thrilled, since they are one of my favorite things. One other thing that sets this recipe apart is the infused rosemary oil. I know we often see infused oils in the market, but I loved making this, since I could use herbs from the garden. I think it makes the tapenade really much more special with a terrific depth of flavor.
The tricky part about the oil is blanching and then drying the herbs. While it is called rosemary oil, it also has a fair amount of parsley as well. Once blanched, the herbs are placed in barely-warmed olive oil for about 15 minutes, whirled in a processor, and then strained into a jar.
Once that’s done, it’s time to make the tapenade itself. When I first went through the recipe (too quickly, of course), I thought that the rosemary oil was in the tapenade – not so. In any event, the remainder of the ingredients are often on hand: artichoke hearts, green olives, garlic lemon, capers, olive oil and some seasonings. Instead of cayenne, I used some Alepo pepper I had on hand.
The olives get pitted (if they are not already) and everything gets whirred in the food processor.
I served this with some sliced French bread and also some flatbreads. With the rosemary oil, it really was indeed special. The recipe says that it will keep for 4 days in the refrigerator too!
This was fabulous. We loved it! Of course, in my family, anything with artichokes gets a thumbs up. Adding the capers, olives and then topping it off with the rosemary oil – that just is over-the-top.
Cook the Book Fridays is a group of blogging friends who love to cook together – despite the miles (and oceans!) between us. We’ve begun cooking through My Paris Kitchen to stay connected and explore some wonderful food and recipes. You should join us!!