Tapenade
Tapenade has been part of my life for more than half of it. It is a wonderful condiment, spread, accompaniment, topping, or inclusion to so many things. Think about all the delicious food out there; sometimes a little tapenade makes it better.
I could probably do a whole Forest Gump ways to make shrimp style book for how to include tapenade.
It is a required appetizer accompaniment at Thanks Giving.
Equipment:
- Cutting board
- Knife
- Food processor
- Rubber spatula
Ingredients:
- 250 grams pitted black olives (preferably Niçoise olives), but kalamata work
- 2 cloves finely minced garlic
- 80 grams anchovy fillets, chopped
- 80 grams capers
- 100 ml extra virgin olive oil
- 30 ml fresh lemon juice
- A few grinds of black pepper
Method:
- If the olives have pits, remove them
- Place the olives, garlic, anchovies, and capers in the bowl of a food processor and puree.
- While the food processor is running drizzle the olive oil into the pour spout of the food processor.
- Add the lemon juice and the pepper and puree until well blended.
- Scoop it out into a serving bowl and enjoy this simple pleasure on a sliver of a baguette.
Kiss yourself for making deliciousness.
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