FW Tasting Notes

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Tapenade in the South of France come from the word tapenas. Tapenas is capers in old Provencal language. Hm. Oh. So, I'm saying that because very authentic would not even put capers in the tapenade. So, I have a cup and a half of black olive, those are all cured olive, pitted of course. Okay, I have a couple of tablespoon of capers And about six anchovies, you know. And I'm going to put a couple of cloves of garlic in there. And the secret ingredient that I do for me here, I put a couple of figs, dry figs. So here I use about three tablespoons [CROSSTALK] Okay bring them over here>> of olive oil Okay. [SOUND] [BLANK_AUDIO] So we have what do you call bagel ship. Did you put mint in there? Oh I forget the mint. Okay I'm going to add a little bit. The mint and the And the thing is>>No we can do>>Secret ingredient that I forgot, so I'm gonna chop it [UNKNOWN] .Little bit of the mint on top and we have our tapinod here. Good with, here Claudine I give you a little tapinod.>>On top of the [UNKNOWN] that's going to be a taste sensation. Mm, mm. [LAUGH] That's good. [APPLAUSE]
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FW Tasting Notes


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