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© 2002
1/2 pound large, black Greek or Niçoise olives, pitted
1 ounce anchovy fillets
1 clove garlic, minced
2 tablespoons capers
2 tablespoons olive oil
Freshly ground black pepper, to taste
Place pitted olives in a food processor or blender. Add anchovies, garlic, capers, and olive oil; process or blend briefly. Mixture should be blended but still coarse. Transfer to a bowl and add black pepper to taste.
Makes 1 cup. Spread on bread or bread sticks.
Spoon into crock or jar and cover with a thin layer of olive oil. Store in refrigerator up to 6 months.
The word tapenade originated in the Provence region of France centuries ago and since has spread throughout the Mediterranean world. Every province now claims its own version is better than any other in existence. This is truly the "caviar" of Mediterranean people.
By definition, a tapenade is a concentration of flavors, textures and aromas designed to enhance foods in the grandest manner. From a spread for crostini, crudités or focaccia, to an addition for casseroles, soups and sauces, all foods are enriched and fortified by the addition of a tapenade.
