Jacques Pépin: Tapenade

Chef Jacques Pépin and his daughter Claudine suggest a recipe for Provençal Tapenade with a surprising ingredient: dried figs.

Chef Jacques Pépin and his daughter Claudine suggest a recipe for Provençal Tapenade with a surprising ingredient: dried figs at the 2007 Food & Wine Classic in Aspen.

Read the transcript of this video
[MUSIC] Tapenade in the south of France comes from the word Tapenue. Tapenue is Is capers in [INAUDIBLE] language. So I'm saying that because [INAUDIBLE] people not even [INAUDIBLE] capers in the tapenade. So I have a cup and a half of black olive. Those are oil cured olive, pitted of course. Okay. How about a couple of tablespoons of capers And about six anchovy filet. 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 is about three, 3 tablespoon- Okay, bring them over here. I would say, of olive oil in Okay. [BLANK_AUDIO] So we have, what you call, bagel chips. Did you put mint in there? I forgot the mint. I'm gonna add a little bit. Yes, the mint And the thing is a- No, we can do- Secret ingredient that I forget, so I'm gonna chop it [UNKNOWN] [BLANK_AUDIO] A little bit of the mint on top and we add our tapenade here. Good with, here [UNKNOWN] I give you a little tapenade. On top of [UNKNOWN], that's gonna be a taste sensation. Emm. Crunch. That good? Music.
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Jacques Pépin: Tapenade


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