Tapenade is a versatile olive and caper spread. Originally from Provence, it takes its name from the French word for capers, but it relies more on olives than capers. Although widely available, it is very easy to make and so delicious.
Lyndey’s Note: Tapenade is wonderful spread on bread, Melba toast, bruschetta or focaccia or with anything char-grilled. It also makes a wonderful reduction sauce to serve with veal or beef. Reduce 2 cups (500ml) beef stock, 1 cup (250 ml) wine, 1/3 cup (80 ml ) cream and 1–2 tablespoons tapenade over high heat until sauce is thick.
Wine: Choose any of the Italian varietals with a tapenade, which is both salty and bitter. This tends to accentuate fruit sweetness in wine. Alternatively, serve a pinot noir, a grenache/shiraz or perhaps a chilled fino sherry.
Use tapenade in Tomato Tarts with Fetta and Tapenade.
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