Provencal Olives and Tuna Tapenade 

Provencal Olives, Tuna and Anchovies Tapenade 

Ingredients

• 2 ounces pitted black olives (about 3/4 cup oil-cured olives)

• 2 ounces drained capers (about 1/3 cup)

• 1 ounce drained oil-packed anchovy fillets (about 8 fillets)

• 1 ounce drained oil-packed tuna (about 3 tablespoons)

• 2 loosely packed teaspoons fresh oregano, marjoram, or thyme leaves 

• 1 clove garlic 

• 1/2 teaspoon Dijon mustard 

• Extra-virgin olive oil, about 2 tbsp or as needed

• 1 teaspoon Cognac (optional)

• Crusty french bread toasts (for serving)

Directions

If using a food processor: In the processor work bowl, combine olives, capers, garlic, anchovies, and tuna; add herbs and mustard. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, if using. Serve over small crusty toasts.

If using a mortar and pestle: Roughly chop olives, capers, garlic and anchovies, then add to mortar with tuna. Add herbs and mustard, if using. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle to blend, drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Work in Cognac, if using. Serve over small crusty toasts.

Notes

If you're pressed for time, use the food processor method; it will yield a uniformly blended olive spread with lots of chopped little bits. If you have the time and inclination, use a mortar and pestle: It takes longer and requires some elbow grease, but you'll be rewarded with superior flavor and texture. The basic ingredients of olives and olive oil, capers, garlic, anchovies, and tuna are totally delicious by themselves, but if you like, you can also work in aromatic herbs, Dijon mustard, and even Cognac, all of which are traditional add-ins.

Adopted from an internet recipe

Urban Cowgill July 2024