Lulu's tapenade
Time 15 minutes
Yields Serves 6 to 8
(Kirk McKoy / Los Angeles Times)
Lulu Peyraud, the chef and owner of Domaine Tempier in Bandol, France, serves this briny tapenade spread on little croutons to accompany aperitifs.
From the story: Apéritifs help start the night on a positive note
1
In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree. Add the olive oil and process only until the mixture is homogenous — a couple of rapid whirs. This makes about 1¼ cups tapenade.
Adapted from “Lulu’s Provencal Table” by Richard Olney.
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