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<pre>> Date: 5 Apr 1999 14:32:35 -0000
> From: prideprov@hotmail.com
>Subject: cream of olives
>
>Preparing for a trip to France, I have come across a product called "Creme
d'olive". It is from Les Mees, and is described as "a smooth, rich cream,
made exclusively with sun-ripened olives, reduced to a fine puree to which
olive oil is added. Made almost entirely from the Tanche olive with a small
amount of Aglandau to concentrate the taste".
>Is this just a fancy name for tapenade or is it a different product
altogether? Also, if anyone knows of this product, do they know who is the
producer?
>Thanks,
>Peter



Peter,

I am not certain but I think this is another fancy name for the Tapenade...
by the way, I am a bit surprised that you know the Tapenade. does it exist
where you live.. ? in normal market shops or in specialty ones ?

Thanks ...
</pre>
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<pre>Asmar,Craig, et al,
Tapenade is available in Toronto in specialty shops and supermarkets.
Obviously, it is all imported, with a lot of product now coming from
California. They tend to be fairly bland compared to some of the
European brands I have tasted. One product put out by La Monegasque in
Lambesc, France is extremely concentrated. Funnily enough, the tapenade
comes from Italy, according to the label.
Regards,
Peter Arnold


>From: Craig Hill <Craig.Hill@camtech.com.au>
>Reply-To: OliveOil@onelist.com
>To: OliveOil@onelist.com
>Subject: [OliveOil] Re: tapenade
>Date: Wed, 7 Apr 1999 09:57:38 +0930
>
>From: Craig Hill <Craig.Hill@camtech.com.au>
>
>asmar (and others),
>
>> I am a bit surprised that you know the Tapenade. does it exist
>>where you live.. ? in normal market shops or in specialty ones ?
>
>Tapenade is alive and well, even down here in Australia. A local
company,
>Verdale Olive Estate, manufactures tapenade and also olive pâté as well
as
>table olives and a very good varietal EVOO. These are distributed
through a
>national supermarket chain (packaged) and also a department store
(bulk).
>
>Unfortunately they do not have email but if anyone wants
>contacts/information, I'm happy to pass these requests to the
appropriate
>people. Please email me directly
>
>It may well be that Peter's 'Creme d'olive' is an olive pâté with
>additional oil rather than a tapenade ie no anchovies, capers or other
>additives that disguise the genuine taste of the olives.
>
>Regards,
>Craig Hill
>
>_________________________________________________ __________________
>Craig Hill Phone: +61 8 8332 2567 (h)
> +61 8 8303 6010 (w)
> Fax: +61 8 8303 4403 (w)
> Email: craigh@camtech.com.au
> Mobile: 0418 810 917
> http://www.adelaide.net.au/~craigh
>_________________________________________________ __________________
>
>
>
>------------------------------------------------------------------------
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</pre>
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<pre>asmar (and others),

> I am a bit surprised that you know the Tapenade. does it exist
>where you live.. ? in normal market shops or in specialty ones ?

Tapenade is alive and well, even down here in Australia. A local company,
Verdale Olive Estate, manufactures tapenade and also olive pâté as well as
table olives and a very good varietal EVOO. These are distributed through a
national supermarket chain (packaged) and also a department store (bulk).

Unfortunately they do not have email but if anyone wants
contacts/information, I'm happy to pass these requests to the appropriate
people. Please email me directly

It may well be that Peter's 'Creme d'olive' is an olive pâté with
additional oil rather than a tapenade ie no anchovies, capers or other
additives that disguise the genuine taste of the olives.

Regards,
Craig Hill

__________________________________________________ _________________
Craig Hill Phone: +61 8 8332 2567 (h)
+61 8 8303 6010 (w)
Fax: +61 8 8303 4403 (w)
Email: craigh@camtech.com.au
Mobile: 0418 810 917
http://www.adelaide.net.au/~craigh
__________________________________________________ _________________
</pre>
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<pre>I used this recipe for some work I do and was very successful try it it's
real easy
thought it might help.

Olive pate with garlic toast

Serves 4

Recipe:
8 oz black pitted olives / 1 clove of garlic (crushed) / the rind of 1
lemon / 4 tablespoons of lemon juice / ½ cup of breadcrumbs / 2 oz soft
cheese / salt & pepper.

Method:
Roughly chop the olives and mix with all the other ingredients, except the
salt & pepper. Place the mixture in the food processor and season to taste.
Store in an airtight tub for a few hours before serving.
Toast
Use a pastry cutter to cut rounds from a thick white loaf, rub a clove of
garlic over the rounds and pan fry with a mixture of olive oil and butter
until golden.

Peter Bryson
44 Castlehill Crescent,
Law.
ML8 5LY
+44 01698 372552
Email Brysons@csi.com
http://ourworld.compuserve.com/homepages/BRYSONS
-----Original Message-----
From: asmar <asmar@geneva-link.ch>
To: OliveOil@onelist.com <OliveOil@onelist.com>
Date: 06 April 1999 23:40
Subject: [OliveOil] tapenade


>From: "asmar" <asmar@geneva-link.ch>
>
>
>> Date: 5 Apr 1999 14:32:35 -0000
>> From: prideprov@hotmail.com
>>Subject: cream of olives
>>
>>Preparing for a trip to France, I have come across a product called "Creme
>d'olive". It is from Les Mees, and is described as "a smooth, rich cream,
>made exclusively with sun-ripened olives, reduced to a fine puree to which
>olive oil is added. Made almost entirely from the Tanche olive with a small
>amount of Aglandau to concentrate the taste".
>>Is this just a fancy name for tapenade or is it a different product
>altogether? Also, if anyone knows of this product, do they know who is the
>producer?
>>Thanks,
>>Peter
>
>
>
>Peter,
>
>I am not certain but I think this is another fancy name for the Tapenade...
>by the way, I am a bit surprised that you know the Tapenade. does it exist
>where you live.. ? in normal market shops or in specialty ones ?
>
>Thanks ...
>
>
>
>
>------------------------------------------------------------------------
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>http://www.ONElist.com
>Friends tell friends about ONElist!
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http://www.onelist.com/subscribe.cgi/OliveOil
>
</pre>
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