Hello everyone! Hope all of you had wonderful Easter Holidays!
I spent the days off from work with my parents visiting my brother in Southern Germany, not too far from the Black Forest. We managed to take a few day trips to explore the beautiful countryside, despite the freezing cold temperatures, that were anywhere close to the spring averages. The cuddura was on the top of our to-do list, of course! We couldn’t have missed baking this delicious traditional Easter bread.
Right after the holidays the temperature finally went straight up. Which means a more colorful wardrobe, hiding gloves & Co., spending the lunch breaks at work eating outside in the sun, getting more sun during the weekends… I could go on and on..
But first of all, there will be lots of sun waiting for me in Vienna this coming weekend! I am already so excited about this trip! I will be attending an intensive 2-day workshop about food photography held by Meeta Wolff from “What’s for lunch, Honey?“, together with her colleagues Jeanne Horak-Druiff and the host Monika Kogler. Can’t wait to meet all the Ladies that I share this passion with! Stop by again soon to read more about this workshop!
In the meantime I hope you will enjoy this French tapenade recipe as much as I did. This here is a different and more flavor-intense olive paste version than the one that I have posted here some time ago. It is a must on your recipe list for your next tapas night or get-together with families and friends! It just has that special something that will remind you of the Mediterranean! If you are having a BBQ, make sure to grill some slices of bread, sprinkle a little extra-virgin olive oil on top, followed by this tapenade. So so good!!
- 120 g / 4¼ oz black olives (kalamata olives or similar)
- ½ garlic clove
- 1 tbsp dried tomatoes, chopped
- 2-3 anchovies
- 1 full tsp capers
- 2 tsp parsley, chopped
- (extra-virgin) olive oil, to taste
- a few drops of lemon juice
- Pulse all the ingredients in a food processor for a few seconds.
- Add additional capers, parsley, etc., depending on your preferences.
- Serve immediately or store for a few days in a sealed bowl or jar in the fridge.
- Make sure to take it out about 1h in advance, as it tastes best at room temperature.