French Cuisine Recipes: Tapenade (Provençal Olive Paste)
A colourful selection of raw vegetables, or crudités, is often served in France as a quick and easy accompaniment to drinks or as small starters before lunch, especially in warm weather. The term crudités is used both for small pieces of vegetables served with a tasty dip and for a selection of vegetable salads presented in separate dishes. Country-style restaurants often feature a selection of crudités and sometimes a whole trolley of individual vegetables salads in small raviers, or shallow dishes, arrives. At a family lunch, at least two or three salads would be served. Their appeal lies in the use of fresh uncomplicated ingredients and a selection which offers visual and textural contrasts.
- Time: 10 min
- Servings: 1
Source: RecipeMatic
Ingredients
- Put 200 g/7 oz stoned black olives
- anchovy fillets
- ml/2 tbsp capers
- Rinsed
- or 2 garlic cloves
- ml/1 tsp fresh thyme leaves
- ml/1 tbsp Dijon mustard
- Juice of half a lemon
- Freshly ground black pepper and, if you like
- ml/1 tbsp brandy in a food processor fitted with the metal blade