Serves: 8 snacking adults
I found this recipe in Patricia Well’s wonderful ‘Bistro Cooking’; French recipes from small family restaurants across France.
I am going to work my way through some of the fabulous sounding seafood recipes in the next few weeks: ‘L’Ami Louis’s scallops with Garlic, Tomatoes, Basil and Thyme’, ‘Chez Geraud’s Giant Shrimp Grilled with Brittany Sea Salt’, ‘Mussels with Tomatoes, Garlic, Olive Oil and Wine’, ‘Roasted Salmon with Olive Oil’ and ‘Arrantzaleak’s Grilled Tuna with Garlic and Sauce Piperade’, a sauce pf tomatoes, onions and chilis.
My heart is at 130BPM just think about it!
Anyway, this is a fabulous tapenade I made as part of a bigger plate of dips, spreads and breads.
The rum (versus the traditional cognac) adds a faint, sweet flavour and on some oiled and toasted Turkish bread?
There’s your boy.
2 tbsp drained capers
4 anchovy fillets
1 tsp fresh thyme
1 tbsp rum
2 tbsp extra virgin olive oil
2 c (250gm) black olives, pitted
- Combine the capers, anchovies, thyme, rum and oil in a food processor and process until just blended. Add the olives and pulse on/off about 10 times until the mixture is fairl coarse though well combined.
- Transfer to a bowl and serve.