forum: Food & Drink

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#1 Sat 23 Feb 13 7:28am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Hi everyone, I need help.

Several years ago I posted a recipe for my Father-in-Law's tapenade. I can't find it at home or on the site any more. I remember that one member made it towards the end of last year.

Does anyone have it saved electronically? If so, would they mind posting it/ a link to it, please?

Many thanks smile  crossed


"Cook with love and laughter ..."
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#2 Sat 23 Feb 13 8:02am

Sabs

Forum champ
Member since Mon 09 Aug 04

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Hmm hmm  Simple search here on this forum...

post 4

http://www.jamieoliver.com/forum/viewtopic.php?id=53155

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#3 Sat 23 Feb 13 8:26am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Thank you. I did search here. I'm using a phone and the options appear to be less than optimal.

Much appreciated.


"Cook with love and laughter ..."
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#4 Sat 23 Feb 13 3:36pm

mummza

Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

copied over for you Maree , your Father in Laws recipe ....

This is my FiL's recipe. source unknown.

Grandad's Olive Tapenade

1kg pitted black olives
6 sundried tomatoes- chopped
1/2 cup chopped almonds
4-5 anchovy fillets rinsed and dried
2-4 teaspoons capers rinsed and dried
2 large cloves garlic
1 teaspoon oregano (fresh pref. But dried is OK at a pinch)
1 teaspoon thyme (as always, fresh is best)
1/2 lemon juiced
1 generous teaspoon sweet chilli sauce (or use chilli paste to taste) * avoid the sweet chilli sauce with ginger- too many tastes.
olive oil

Method:
Whiz all (but olive oil) in a food processor. We prefer to leave a bit of texture- it's up to you. Stir in olive oil until the taste and consistency is right for you. Place in covered container and refrigerate. Needs approx'  3 days to 'mature' before using.

We use it on wood fired/ rustic type crusty breads and as antipasti.

Enjoy!

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#5 Sat 23 Feb 13 9:19pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Thank you, Mummza  thumbsup  big_smile  thumbsup


"Cook with love and laughter ..."
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#6 Sat 23 Feb 13 11:13pm

mummza

Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

It was Sabs that found it Maree I just copied it over to make it easier for you to read on your phone. smile

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#7 Sat 23 Feb 13 11:25pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Yes, I know, Mummza. I thanked Sabs already for the link. I was thanking you for posting the recipe smile.


"Cook with love and laughter ..."
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#8 Sun 24 Feb 13 12:44am

Gastronomica

Member
Member since Sat 23 Feb 13

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Sensational anecdote ... and a treasure of tapenade ! Lovely recipe; and I prepare mine very similarly ...

New Member:
Gastronomica

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#9 Sun 24 Feb 13 12:54am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Welcome to the forums, Gastronomica wave

My FiL passed away almost three years ago and my children were upset when I couldn't find it the other night. It is one of their favourite of his recipes.


"Cook with love and laughter ..."
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#10 Sun 24 Feb 13 11:31am

Gastronomica

Member
Member since Sat 23 Feb 13

Re: Missing: My Tapenade Recipe (AKA: " Grandad's Tapenade")

Maree,

Thank you for your lovely note.

My heartfelt condolences. I recently lost my dad, so I know how difficult it can be to lose a loved one.

I am a big fan of Black Olive Tapenade too and prepare it all the time, very similar to your´s ...

Do you employ Kalamata Greek black olives ?

The only difference, is I do not utilise sweet chili; I sprinkle a dash of 1 tiny Basilicata or Iberian red dry chili pepper or red chili flakes in mine for a hint of piquant ...

Thanks very much for the welcome to the Forum. Appreciate it.

Interesting; my call name is actually quite close to your´s; Marè denoting the sea in Italian. My real name is actually Margaux, French maternal and Italian paternal, Cintrano ... 

Kind regards.
Gastronomica Marè

Last edited by Gastronomica (Sun 24 Feb 13 11:38am)

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