Goût de France: Champagne Aperitif and Cured Olive Tapenade (Dairy and Gluten Free)

Almost always, whenever we dined at a restaurant in France offering a prix fixe menu, a dollop of olive tapenade was served with crusty French bread before the meal. An aperitif, a beverage used to stimulate the appetite, was also encouraged. We never passed up this opportunity to Santé or Cheers, before digging in. My addition of raw walnuts adds another dimension of flavor and texture to this traditional Provençal staple. This recipe is great because it’s easy and can be made ahead. It’s actually better the next day after the flavors have mellowed and married, and it keeps for several weeks in the fridge. A Votre Santé!

Cured Olive Tapenade Ingredients

7 oz. tub of black oil-cured olives (about 1 cup, pits removed)
* Oil-cured olives are usually found in the deli specialty section of the grocery store
1 roasted red pepper (about ¼ cup)
2 garlic cloves, chopped
2 tablespoons drained and rinsed capers (tapenades are generally salty so rinsing the capers helps)
1 teaspoon anchovy paste
Juice of 1 lemon (about ¼ cup)
¼ cup extra virgin olive oil
1/3 cup raw walnuts
¼ cup fresh parsley leaves
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper (optional for extra kick)

*French bread and/or veggies for dipping

Cured Olive Tapenade Instructions

In a food processor, combine all ingredients. Pulse until well combined or desired consistency, scraping the sides with a spatula as needed. Scoop into a decorative bowl and spread on sliced, toasted French bread or raw veggies for a gluten free option (sweet bell peppers are my favorite). Serve with champagne or sparkling cider.

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