Tapenade in Lemon Shells

Name: Tapenade in Lemon Shells
Cuisine: French
Ingredients: 6 to 8 lemons, to be made into shells; 2 cups Greek or Moroccan dry-cured black olives, pitted; 2 cups Greek or Moroccan dry-cured black olives, pitted; 3 garlic cloves, peeled and crushed; 6 ounces canned anchovy fillets, drained and patted dry; 6-½-ounces good quality canned tuna, packed in olive oil, drained; 6-½-ounces good quality canned tuna, packed in olive oil, drained; ½ cup capers, drained; ⅛ teaspoon white peppercorns; ⅛ teaspoon black peppercorns; 1 tablespoon green peppercorns in brine, rinsed and drained; ¼ teaspoon chopped fresh thyme; 2 tablespoons grated lemon zest; ½ cup lemon juice; 1 ounce Cognac (optional); 1-⅔ cup extra virgin olive oil; Salt to taste

Preparation info

Yields about
5 cups
.

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

Tapenade is as ubiquitous to Provence as a dish of ratatouille. Make a large batch—it will keep for over a week in the refrigerator.

Ingredients

6 to 8 lemons, to be made into shells
2 cups Greek or Moroccan dry-cured black olives, pitted

Europe
France
Fish course
Pescatarian
Gluten-free
Provence

Method

Prepare the lemon shells: Cut the tops off the lemons about 1 inch from the stem end. Cut enough of the bottom so the lemons can stand on end. Reserve the tops and discard the bottoms.

Carefully remove the pulp from the lemons with a teaspoon, leaving the skin intact. Pass the pulp through a sieve over a bowl and press down on the pulp gently to extract all the juice. Reserve ½ cup of j