Tapenade
Inspired by Jacques Pépin’s tapenade recipe in Chez Jacques
1 ½ cup pitted olives
Put the olives in the bowl of a food processor with
2 Tablespoons of capers
2 small cloves of peeled, crushed garlic
about 8 anchovies in oil, optional
7 or 8 mint or basil leaves
½ tsp. freshly ground black pepper
Add ½ cup of the best possible extra virgin olive oil. Pulse 15 or 20 times, or until you have achieved the texture you want. Taste again, and add salt, if needed, although the tapenade is usually already salty enough from the olives and capers. Refrigerate until serving time. Serve cool but not ice cold.
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Meet Martine & Marc
Like the great Jacques Pépin, Martine and Marc are both natives of France who now make their home in America. Martine Holzman is the owner of Martine's Pastries and Marc Puil owns and manages Le Deauville.
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