Okay, so the first thing we want to start
for our roasted vegetable sandwiches is to make the spread that is going to go on the
bread. We are going to make a tapenade which sounds very fancy, I know. But, it is really
quite easy. It’s Provengal, a French olive paste. These are some pitted black olives
so I am placing in my food processor that jar. These are oil cured. They are much more
flavorful than anything you get in water. Try and shake those out. They’ll come out
for me. 2 cups, drained of course. To that, I am going to add, I just minced some garlic.
That’s 2 cloves.
The next thing I want to drain as well is some capers. Actually, you know what, you
can just take out some of the liquid. If you get some of the brine in it, it is no big
deal. Strain it. That’s one tablespoon and two tablespoons and one last tablespoon. So
that is three of that. I will move these off to the side. Now we want to add two tablespoons
of lemon juice and I got some fresh rosemary here. Beautiful big branch. Just going to
put some. Pull it in the opposite direction that the leaves go. That’s enough. So fragrant.
I am going to wait until I pulp it in order to determine if I need any extra salt. Because
between the olives and the capers, sometimes it will be just enough. And then I want to
add, 3 tablespoons of really good extra virgin olive oil. Look at the color of that. Beautiful.
That’s is. So, pop on the lid of the food processor. Excuse the noise for a moment.
If you see that there is some pieces that still need to be incorporated, take your spatula.
Okay, looks good. So its still a little bit coarse but you can see that is it quite uniform.
And that is our tapenade.