Years ago, someone gave me Georgeanne Brenna’s cookbook The Food and Flavors of Haute Provence. It was exciting to get a cookbook from this beautiful region of France written by someone who had lived in the area for over 25 years. I have made many recipes from this cookbook over the years adapting them to my taste and the ingredients available in the local supermarket. Black Olive and Roasted Garlic Tapenade is one of them.
Here is my adaptation. In the original recipe, she uses 6 anchovy fillets, but I chose not to use them. I also upped the thyme and lemon juice to my taste. And I add parsley and garlic. When I first started making this, I would mince a few cloves of garlic and add it with the other ingredients. Then I discovered roasted garlic and I was set free. Roasted garlic will unveil garlic’s other personality. It will still taste like garlic, but it will have a sweet flavor which comes from getting slightly caramelized as it roasts in the oven. And it is easy to do. Cut the head off the top of the garlic, drizzle a little olive oil on top, wrap tightly in aluminum foil, and roast in a 400-degree preheated oven for 45 minutes. Take it out and let it cool slightly before you use it. The whole house will smell like garlic and that is not a bad thing!
Here is how I make the tapenade. And you can do it all in a food processor. Start with ½ pound oil-packed black olives that have been drained. Add 3 tablespoons of drained capers, one teaspoon of minced fresh thyme leaves, 2 tablespoons of chopped parsley, and 2-3 tablespoons of lemon juice. Then squeeze in as much roasted garlic as you want. I usually use 3- 4 cloves. Pulse 3-4 times until combined. Then drizzle in good extra virgin olive oil – up to ¼ cup – until it reaches the consistency you like. Tastes for seasonings and add pepper or lemon juice per your taste – you should not have to add any salt. I like to serve it in small shot glasses with mini bread sticks as shown in the picture. Be sure and have extra bread sticks on hand.
I served this recently at a Sunday Supper Party and it was a big hit. My dear friend Judi loved it and requested it at her next party. I hope you enjoy.