Nicolas Alziari Tapenade Noire (Black Tapenade)
A Provenҫal classic
Popular in the south of France, tapenade is a delicious spread usually found smeared on crusty baguette. It’s flavorful and surprisingly versatile—definitely a pantry staple.
TASTING NOTES FROM THE CURATOR
Tapenade Noire, or Black Tapenade, is a spread consisting of puréed or finely chopped olives, capers, olive oil, and anchovies. It’s a Provenҫal classic; in fact, its name comes from the Provenҫal word for capers, “tapenas.”
This black olive tapenade is delicious, with a sour-salty flavor. It’ll be a great addition to your pantry, as it is also wildly versatile.
PREPARATION AND PAIRINGS
This tapenade is great as a spread on crusty bread or crudités. It’s also great as garnish for meat and fish, especially lamb.
Make this black tapenade a pantry staple, and you can easily whip up a pantry pasta that’s quick, easy, and a crowd-pleaser.
- Cook your pasta according to package instructions. Reserve a cup of pasta water before draining.
- On a sauce pan over medium heat, toast some breadcrumbs in olive oil until they’re golden brown.
- Add in drained pasta into the sauce pan, and add in the Nicolas Alziari Tapenade Noire, and some of the pasta water. Toss well until combined.
- Add in parmesan cheese, and season with black pepper.
TO PLANT A TREE
It was in 1868 that Cesar Martin, son of laundry workers, decided to manufacture olive oil as a business. He bought an old mill in Nice, and began what would be a centuries-old success story. It was in 1900 that his son-in-law, Nicolas Alziari, took over the company and revolutionized their production. By incorporating techniques used in wine, chocolate, and coffee, he was able to create extraordinary oils, selling to prestigious clients and gaining much traction.
He and his wife, Jeanne, opened a store in Gubernatis Street. And their daughter, Pauline, eventually opened a second shop, close to the flower market, which will become the emblematic address.
House Alziari has gone through many generations, each contributing to its success. It is now a name in the world of olive oils, housed in the most prestigious delicatessens, and used by the best chefs and restauranteurs in the world.
Refrigerate your tapenade. Unopened, they will last at least 3 months. Once opened, consume within 2 weeks.