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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 cup(s) good-quality pitted black olives |
2 garlic cloves, peeled |
3 tablespoon(s) capers, rinsed and drained |
1 tablespoon(s) lemon juice |
2 ounce(s) anchovies packed in oil |
2 to 3 grinds of black pepper |
3 to 4 tablespoon(s) extra-virgin olive oil |
Directions:
1. Place all the ingredients except the oil in a blender or food processor. Turn on the machine and immediately pour in the oil in a steady stream with the machine running. Watch carefully and stop the machine as soon as the mixture becomes a thick paste. It should not be a smooth puree but still have a bit of texture. Refrigerate up to one month in an airtight container. Commonly used as a bruschetta topping or as a dip for raw vegetables. Use it in place of mustard or mayonnaise as a condiment for sandwiches. Toss into a bowl of pasta for an easy lunch or light dinner. Use in pasta salad to add flavor; as a topping for boiled potatoes, fish or beef. Popular olive choices include wrinkly French Nyons, Greek or Moroccan, but any oil-cured, wrinkly black olive will work. Whole olives pack more flavor and can be pitted, but it is tedious. So choose the best-quality affordable pitted olives. Tapenade has a wide variety of applications and ingredients., almost all of which are pickled or preserved. Green olives are used in Louisiana muffuletta sandwiches; pepperoncini: pickled Italian peppers; olive-oil packed sun-dried tomatoes, marinated artichoke hearts and hot pickled cherry peppers are all possibilities. Provencal cooks will sometimes cut a strong tapenade with a bit of tomato paste, some baked and peeled eggplant or even a can of tuna.
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