Tapenade

Tapenade is an olive spread that originated in the Mediterranean. Tapenade is usually very drab in color, but this version includes sun-dried tomatoes and basil that add brightness to both the flavor and color.

Tapenade Recipe


Ingredients

• 2 cups pitted Kalamata olives
• ½ cup imported black olives (such as Nicoise), pitted
• ¼ cup sun-dried tomatoes in olive oil, drained
• 6 cloves garlic, peeled and minced
• 1 tablespoon capers
• 5 anchovy fillets
• 1 teaspoon lemon juice
• ¼ cup extra-virgin olive oil
• 3 or 4 large leaves fresh basil (optional)

1. In the bowl of a food processor, combine the Kalamata olives, black olives, sun-dried tomatoes, garlic and capers. Process until coarsely chopped.
2. Add the anchovies, lemon juice and olive oil. Process again until finely chopped; do not puree. Cover and refrigerate.
3. Remove the tapenade from the refrigerator. Finely chop the basil and mix in until blended. Transfer to a decorative bowl and serve with sliced crusty bread.

To make ahead
Up to one week before serving: Prepare tapenade. Cover and refrigerate.
To serve: Add chopped basil to tapenade. Transfer to serving bowl.

Reprinted with permission from Dinner for Eight by Denise Landis, published by St. Martin’s Press. Copyright 2005.