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31st July 2010
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- FrenchEntrée
 Authentic olive tapenade recipe from Languedoc, South of FranceAuthentic olive tapenade recipe from the South of France On our very first visit to the region, we visited the wonderful daily market in Uzès where we were pressed to try this rather odd looking, uninspiring green paste which was presented in a massive bowl alongside other olive versions. The taste sensation which followed meant that we were instantly hooked, and it is now a firm staple on our summer dining menus!Olive tapenade is one of the specialities of the region in the Languedoc, coming originally from Provence. Made from an olive paste, mixed with garlic and anchovies, it is delicious on bread as part of a starter, or as an aperitif to go with Kir, Pastis, or a lightly chilled Rosé from the region or a beautiful glass of smooth and earthy Languedoc red. As mentioned before, in the region you can buy freshly made green olive tapenade, black olive tapenade and red tapenade (which is made with olives and sun dried tomatoes) at the markets. All three are delicious, although usually the black variety is the saltier. This olive tapenade recipe is a local tapenade recipe from the Gard, and whilst you can now buy tapenade in jars from quality local supermarkets across the world, it's so easy to make you own and taste that little bit better! Once made, your olive tapenade should last at least a month in the fridge. Every time you want to serve it, you mix a little olive oil – preferably virgin olive oil from Nîmes – (the appellation controlée variety), and serve in a small bowl with some fresh crusty French bread. Recipe: This recipe is taken from a dear friend, a local of the region who had to be talked into writing it down. She tells us that most of the traditional recipes here were learnt by watching their mothers cook, and not from a cookbook. So she tends to mix the ingredients as they work best from experience, rather than by fine measurement. It is more of an art handed down than a scientific process. However, after some gentle persuasion she agreed to put this simple recipe down to paper for us. Of course the taste is in the quality of the ingredients. 2 cloves of garlic 20 olives (either green or black) 3 filets of anchovies in olive oil. Mix or crush the garlic with the anchovies in a mortar with their oil, and then add the olives without the stones and crush to a fine pulp. Et voila - bon appetit! Food and Wine Languedoc Home Page |
Restaurant in the Minervois
 L'Es Pratx is a unique restaurant close to Narbonne where the menu is always changing with many dishes to excite your classical taste buds & eclectic dishes for the curious!
Intelligent Wine Tasting
 Vinécole is the new wine experience of the Languedoc Roussillon. Learn about wine in a relaxed and social environment, with expert advice and in a superb location.
Special Places to Stay - Languedoc Roussillon
 Find beautiful holiday rentals and gorgeous B&Bs in the Languedoc Roussillon.
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