I'm pretty ad hoc about what goes into a tapenade. Depends on which olives predominate, and which fresh herbs are hanging around the sink. One consistent addition, which so far has surprisingly gone unmentioned in this thread is capers.
If there's one tapenade that's prototypical, to my mind it's provencal
. That "tapenade" is a French word may have something to do with it.
(Enough for a party with 12 guests, plus leftovers)
4 - 6 cloves garlic (to your taste)
2 cups nicoise
1 tin fillets of anchoives drained (or 10 - 12 dried fillets, refreshed in olive oil)
1/4 cup plus 1 tbs capers (drained if pickled, rinsed if salt packed)
1/2 can oil-packed tuna (you're going to have 1 happy cat)
1 healthy shot marc
2 - 4 tbs fresh lemon juice (to taste)
1-1/2 tbs (about) dijon mustard
1 tbs fresh thyme (or 1 tsp dried, or 1 tsp dry herbes de provence
of a good brand)
1 - 2 tsp fresh coarsely ground black pepper
1/2 - 3/4 cup olive oil.Technique
Put 4 cloves of galric in your food processor's bowl, and give the processor a pulse. Add the remaining ingredeints up to the olive oil, using only 2 tbs of lemon juice and 1 tsp pepper. Pulse until the olives are broken up. Taste and adjust for garlic, lemon and pepper (be conservative with the oil and pepper, you'll have another chance).
Run the food processor and add the olive oil in a steady stream until your desired consistency is reached. Don't over-process. You want some texture, not an olive smoothy. Taste again and adjust for oil and pepper.
Keeps for awhile.Notes
1. Tuna may be omitted.
2. Add anywhere from 1/2 a cup to 2 whole cups of fresh basil and use as a condiment for grilled meats and fish.
3. The odds of having a bottle of marc
lying around the house are infinitesimal. Don't feel like you have to go out and buy one. Cheap brandy works better here than cooking cognac, but again ... if you don't already have a bottle lying around don't bother. Go with anything kind of raw -- agardiente works fine, so do white rum, white tequila and vodka.
I think tapenade goes extremely well with Mediterranean type aperitifs. Campari and soda, Lilet and soda, Raki (or Pernod or Ouzo or Araki) and chilled water, a chilled dry (like a fino) sherry, etc.
PS. The usual PS about sharing. If you like this recipe enough to share it (online or in any other form of publication not for profit), you have my permission as long you credit me, Boar D. Laze. It would make me happy indeed if you remembered to also mention my eventually forthcoming book, COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.