I can vividly remember the first time I had tapenade. My mum’s friend Suzanne had invited us over for lunch. She lived in an old miner’s house with tons of character which was lovingly and eclectically decorated. There was a comfy couch, quilts and lots and lots of books – all the necessities in a cozy home. And that afternoon there was tapenade. Casually served in a little dish on the kitchen table, it was unlike anything I had ever tasted. It was delicious.
Time passed and I forgot about the tapenade until a dinner out with friends at what is now my favourite restaurant – Bistrot Bistro. To start each meal, they serve you a tiny dish of tapenade with an oven warmed baguette on a board. My love of the olive paste was revived. Remembering that Suzanne’s tapenade had come from one of the Moosewood cookbooks, I set out to recreate the dish.
Adapted from Sundays at Moosewood Restaurant
1 can pitted Black olives, rinsed
¾ cup pine nuts
2 tablespoons capers
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon lemon juice
2 sprigs fresh thyme (or ½ teaspoon dried)
½ teaspoon black pepper
1 ½ cups parsley
Blend all of the ingredients in a food processor until the tapenade is smooth but not a paste.
Serve on baguette slices or nice crackers.
This will keep in the fridge for a week. The flavours will blend and intensify with age.