Tapenade (Garlicky Olive Paste) – ** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there is no need to soak the fillets in the white wine, which is done simply to remove some of their salt. If using anchovy fillets packed in salt, the soaking is necessary. Place the anchovies in a shallow bowl and cover them with the wine. Let them sit for 15 minutes, then drain and pat dry. – anchovy fillets (preferably packedoil), dry white wine (such as Sauvignon Blanc**, 60ml), best quality black olives (preferably from Nyons (or from Turkey or Greece), pitted, 300g), capers (preferably packed in salt, rinsed), Dijon-style mustard, cloves garlic (green germ removed), to 6 olive oil (60-90ml), Freshly ground black pepper, For garnish:: Thyme flower blossoms, Place all the ingredients except the oil in a mortar and pestle, or in the bowl of a food processor, and grind or process until the olives are ground to a thick puree. Slowly add the oil until it loosens the puree just slightly, and is fully incorporated. Season to taste with freshly ground black pepper. Transfer to a serving dish, garnish with the flower blossoms, and serve with freshly toasted bread or high-quality crackers.; – [/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.