Thursday, November 28, 2013


Originally a Mediterranean dish, tepanade has become something of a regular dish when it comes to appies. Living on a small island with one main store (that is usually closed the day we make spontaneous dinner plans) means being perpetually prepared. The staple foods required are: pitted black olives, olive oil, Parmesan cheese, feta cheese, lemons, parsley, anchovy paste, garlic, capers. I almost always have one version of each of these things in the fridge and pantry. No fresh lemons - use lemon juice in a jar. And... come to think of it - that will be the only missing ingredient ever. Because of those wiley Italians putting everything in a tube now, I always have anchovy and caper paste on the fridge door. And now that I have a teeny garden, I never run out of fresh parsley. So - tepanade it is!

To make enough for a small gathering, use one small tin of pitted black olives, 1/2c crumbled feta, 1/4c finely grated Parmesan cheese, 1 tsp anchovy paste (or finely chopped anchovies), Juice of 1 lemon, the grated rind of same lemon (or just lemon juice), 1/2 tsp caper paste (or chopped whole capers), 1 small clove fresh garlic, 1/4c olive oil to bind, a little salt. Mix the cheeses with chopped olives and parsley in a bowl. In another small bowl blend into a cream the olive oil, the anchovy and caper pastes, crushed garlic and lemon juice. Then blend the two together until you have a rough mix. This time I also used a little ricotta cheese I had on hand and what a difference that made! A beautifully smooth tepanade.

This recipe is best with all fresh ingredients - of course. But we don't always have that luxury on Hornby. So, we make what we can with what we have and we're happy to have it!  


Anonymous said...

Super yummy, Rachelle. Even better paired with your home baked crackers!!! anita :)

Rachelle Chinnery said...

Ah yes - the crackers! So easy!Glad you like this. So many ways to alter according to taste. I lay on the anchovies when it's safe to do so!