Tapenades are fine tasting pastes with an olive and caper base. You will find tapenades most likely at Apéros in the South of France. You really only need very few ingredients to make a tapenade and it goes well with either toasted white bread, pumpernickel or any type of cracker. Here are my favorite creations:
Tapenade aux olives noires (Black olive tapenade)
1 pack black olives (without pit)
1.5 tablespoons capers
1 tablespoon olive oil
2 anchovies or 1 teaspoon anchovy paste
Tapenade au thon (Tuna tapenade)
1 tin tuna (in water)
1 pack green olives (without pit)
1 teaspoon capers
juice of 1/2 lemon
small sip of olive oil (if paste is too dry)
optional variation: add 1/2 red bell pepper
Tapenade poulet au curry (Curry chicken tapenade)
2 chicken breasts
1/2 cup mixed of corn and green peas
1 small onion
2 tablespoons of greek yoghurt or sour cream
a shot of white vinegar or pickle juice
seasoning: a pinch of pepper, curry powder, turmeric for the color
1) In a blender combine all ingredients and blend until smooth.
2) Serve immediately or preserve in a small glass jar (important: cover paste with a layer of olive oil)
For the chicken tapenade:
1) Cut the chicken breast in bite size pieces and boil for about 10 min in salted water.
2) Dice the onion.
3) Then combine all ingredients in a bowl or blender and blend until smooth.