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Black Olive And Tomato Tapenade Recipe - Cooking Index

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Black Olive And Tomato Tapenade

Tapenades are very rich pastes of olives, capers, anchovies, and olive oil. Anchovy haters needn't worry, though, because the anchovy taste here becomes a part of the whole. You can use any black olives you want -- Nyons and Kalamatas are very good. This tapenade is also one of the best ways to spice up relatively bland, canned California ripe olives, and they're already pitted! Use the tapenade on bruschetta or crackers, or as you would salsa or a crudite dip.

Courses: Dips and Spreads, Sauces
Serves: 8 people

Recipe Ingredients

1 1/2 cups 355mlPitted California ripe olives - drained
2 tablespoons 30mlCapers - rinsed, drained
2   Anchovy fillets - rinsed, patted dry
2   Garlic cloves - whacked and peeled
2 tablespoons 30mlChopped onion
1 1/2 teaspoons 7.5mlFresh oregano leaves
  = (or 1/2 tspn dried oregano)
2 teaspoons 10mlDijon mustard
1/4 cup 59mlExtra-virgin olive oil
1 cup 62g / 2.2ozTomato - peeled, seeded, (medium)
  And chopped
1 tablespoon 15mlFinely-chopped fresh coriander or
  Parsley leaves - (optional)

Recipe Instructions

Combine all ingredients, except the tomato and coriander, in a blender or food processor. Process, pulsing on and off and scraping down the sides of the container as needed, until smooth and well combined. By hand, stir in the tomato.

If making ahead, refrigerate covered, then return to room temperature. Serve garnished with coriander or parsley, if desired.

This recipe yields 6 to 8 servings.

Cookbook Digest, Mar/Apr, 1996


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