This past weekend we met with friends, who are joining us on our next trip to Spain. I invited another friend who has just returned from a six-week stay in Torremolinos, on the Costa del Sol, our destination. What better time to make a big pitcher of sangria served with tapenade.
Tapenade is made with black olives, capers, anchovy paste, garlic buds, and olive oil which are pulsed in the food processor until it is somewhat like a lumpy paste. Purists prefer mashing it by hand but as long as the food processor is pulsed, it is easy to control the texture to avoid a purée.
Spread on rounds of French baguette which should have lessened the salty taste, (it doesn't) sangria is very much needed to wash it down, but if you don't have time to make the sangria (it should be made in advance), tapenade can certainly be served with beer or wine.
I made the above sangria recipe and I am sharing it here as I already posted the Sketchbook illustration on Instagram on August 16 of last year. Thank you Joanne for sharing it!
Sangria is not difficult to make and there are many possible variations on a theme.
As usual, I did not follow this recipe to the letter. I substituted rum for cognac. No one wants to use expensive cognac in a fruity mixed drink. I changed the fruits a little by deleting the grapefruit but adding sliced grapes, as well as lemon and lime slices.
This is a wonderful change from those store-bought sweet coolers that are served during summer.