Makes 6 servings
[ingredients title=”Ingredients”]
- 2 cups pitted kalamata or other cured black olives
- 3 anchovy fillets, drained
- 2 tablespoons capers, rinsed
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped parsley, rosemary, or basil
[/ingredients]
[directions title=”Directions”]
- Put the olives, anchovy fillets, capers, and garlic in the bowl of a food processor fitted with a steel blade. Pulse the machine on and off in short blasts until a coarse paste forms. There should still be distinct pieces of olive in the mixture.
- With the machine running, drizzle in the olive oil until the paste is smooth enough to spread, though it should be slightly chunky.
- Transfer the mixture to a bowl and stir in the lemon juice and fresh herbs. Serve at room temperature.
[/directions]
Tapenade has many uses as an ingredient in both hors d’oeuvre and in main entrées:
- Spread tapenade on garlic crostinis as a canapé.
- Prepare a fresh tomato salad with tapenade and vinaigrette dressing.
- Serve tapenade with roasted lamb.
- Serve tapenade with poached salmon.
- Spread tapenade on focaccia or French bread for gourmet sandwiches.
- Prepare smoked salmon and tapenade canapés.
- Toss tapenade with cooked pasta, chicken, and vegetables.
- Top homemade tomato or vegetable soup with a dollop of tapenade.
