Black Olive Tapenade
Yields: 2 cups
Here is a very versatile accompaniment that can stand on it’s own or can be part of a more involved dish. Since it will last for weeks, it is worthwhile making more than you need and holding the rest in the refrigerator for other uses.
You can adjust the amount of anchovy to suit your tastes and then increase the salt or capers to add the salt needed for the final taste of the dish.
I will often use this tapenade as part of an hors d’oeuvre: served on a crostini or cracker and topped with crumbled goat or bleu cheese. It makes a great spread for your favorite roast beef or turkey sandwich. It goes very well on Grilled Salmon
- 2 Tablespoons Anchovy Fillets, chopped fine
- 1 1/2 cups Kalamata Olives, chopped fine
- 3 Tablespoons Capers, rinsed and chopped finely
- 1/2 each zest from 1/2 lemon
- 3 cloves garlic, peeled cloves
- 1 Tablespoon Italian parsley, chopped
- 1/2 cup Extra Virgin Olive Oil
- 1/4 teaspoon Freshly ground black pepper
- to taste sea salt (if needed)
Combine all ingredients and season with salt and pepper at the end. Since you have salty anchovies and salty olives, be careful the amount of salt you add.
This recipe can be done completely in the food processor although I prefer the clean cut of a hand chop. If you decide to use a food processor, blend all ingredients except the olive oil until they are finely chopped. Then, with the food processor running, add the olive oil slowly to the chopped mixture until is has all been absorbed.