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Recipe: Tapenade





Following our recent focus on Southern France we thought we would bring you a recipe for an archetypal Provençal dish; tapenade.

Consisting of pureed olives, capers, anchovies and olive oil, this popular hors d’oeuvre is a paste like substance that takes its name for the Provençal word for capers, tapenas.

Ingredients

1 medium sized jar black, pitted olives

1 tablespoon capers

1 can, anchovies, drained

5 cloves garlic

Juice of half a lemon

Olive oil as needed

Method

Blitz all the ingredients in a food processor except the olive oil.

Add the olive oil in a thin stream until a spreadable paste is achieved.

Other additions to the tapenade include sun-dried tomatoes and various herbs.

Like aioli, it is served with meat, fish, vegetables, or on toasted bread.

Tapenade can also be used as a filling. Take a thin slice of meat, such as a pork escalope or a chicken breast that you’ve pounded thin, roll it with a tapenade stuffing and then sauté.

Why not try with a bottle of the Rare Vineyards Malbec 2010, Pays d’Oc from the Languedoc-Roussillon region in Southern France near to Provence.
 
Main image by cursedthing 
 
  

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21.05.13

UK consumers seek better quality as sales of wine over £7 increase


According to the latest figures from market analysts Nielsen, the average price of a 75cl bottle of wine has increased to £5.11 on the back of escalating taxation, but UK consumers are increasingly opting to spend more on better quality wines. 

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