James Peterson

Green Olive and Caper Tapenade

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

The green olives in this recipe are unusual, as is the hard-boiled egg, which softens the flavor and helps bind the mixture. Green olive and caper tapenade can be used on grilled foods and as a quick finish for full-flavored fish broths and poaching liquids.

Ingredients

green olives (see note) 1

Method

  1. Pit the olives by first hitting them with a mallet or heavy pan, then cutting around the pits with a paring knife if necessary.
  2. Put the olives, capers, garlic, parsley, eggs, and mustard in a mortar or food processor. Work the mixture to a stiff paste, making sure that little pieces of each component are left intact; the mixture should not be a purée.