Ok, this is not exactly a baby recipe, nor even super kids friendly 🙂 but sometimes I want an “adult taste” touch to my recipes.
I was preparing a very kids friendly zucchini frittata (I will post the recipe in few days) and I decided that I wanted to add a stronger taste, just for me and my husband. Zucchini + frittata in my mind equals South of France, Provence. From there to the Olive Tapenade it was a matter of seconds. As the recipe is super easy and I had all I needed in the pantry I decided to prepare it from scratch. Lovely. Definitely intense, a strong savory flavor. Strong, but not too strong. Something that you keep spreading on crostini bread and eating…and than you notice that it’s finished 🙂
The procedure? it’s so simple that it is quite embarrassing 🙂
Blend together the olives, the capers and the anchovies in order to obtain a creamy mix.
Place the mix in a bowl and add the lemon and the oil. DONE!!
The secret of this recipe stays in the ingredients. They really need to be high quality ones.
The olives first of all. I used Italian black sweet olives from Taggia (olive taggiasche) preserved in Extra Virgin Oil of Olive. Capers: small ones from Sicily. Anchovies: preserved in Extra Virgin Oil of Olive too.