Tapenade
Condiment
Top 10 pairings
Tapenade is a thick, dark, intensely savoury paste from Provence in southern France, made by pounding or chopping ripe olives, capers, anchovies and olive oil into a coarse spread. Salty, briny and richly umami, it is eaten on bread or toast, stirred into dressings, stuffed under poultry skin or spooned over fish, vegetables and eggs.
Picking a good onedrag
Sealed, glossy, sharp and cleanFizzing, fuzzy, off
Open and keepingEveryday bestThe workhorse: stuffed under chicken skin, spread on lamb or fish, stirred through pasta. It is very salty, so add it early and season the dish last.
The oil on topOil risen and pooled on top, paste sound beneath
Body and grindSmooth purée, still thick enough to spread
The jar and the lidOpened, rim wiped clean, the paste pressed flat
Smell on openingSalt and olive lead it, the garlic gone quiet