"Different" tapenade recipe?

Question

I'm looking for a tapenade recipe that deviates from the norm. Anyone out there have a "different" tapanade that they like and works structurally with the flavors?

I was looking for something that deviates from the norm...not a conventional tapenade recipe. Perhaps a recipe that you have devised for yourself using an unconventional, yet recipe appropriate ingredient.

Answer 1

Just depends what is "different":)

Just some tapenade and pesto's I use often are on my site over here:
http://www.jannekes.eu/sauce/index.html

Greetz and enjoy

Answer 2

You can use any ''base'' ingredient in this recipe.

Tapenade
Serving Size : 1 cup

1 cup Imported black olives
8 Anchovy fillets
1/4 cup Capers
1-1/2 tablespoons Minced garlic
1/2 cup Olive oil
1/4 Tsp Freshly ground black pepper

In a food processor with a metal blade, combine all the ingredients together, except for the oil. Pulse a couple of times to incorporate. With the machine running, slowly add the oil to form a paste. Season to taste with black pepper.

Answer 3

Provencal Tapenade

400 g kalamata olives, pitted
4 garlic cloves, crushed
2 anchovy fillets, in oil, drained
2 tablespoons capers, in brine, rinsed and squeezed dry
2 teaspoons thyme, chopped
2 teaspoons Dijon mustard
1 tablespoon lemon juice
60 ml olive oil
1 tablespoon brandy (optional)
fresh ground black pepper, to taste

Process all the ingredients in a food processor until they form a smooth consistency.
Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).