Monday, July 12, 2010


A popular dish in the south of France, tapenade is traditionally served on toast or bread, yet is exceptionally good with fish, chicken, or tossed over roasted fingerling potatoes. During hot summer weather, it's salty, briny quality is a fine companion. Keep a jar of it around, and slather the next item to come off the grill.
Here is an incredibly easy recipe, no oven required.

*1 1/2 cups pitted assorted Greek olives, drained
*2 Tbsp. capers
*1 cup packed fresh basil leaves
*2 cloves garlic
*1-2 anchovy fillets
*3 Tbsp. fresh squeezed lemon juice
*1/4 cup extra virgin olive oil
*black pepper to taste

Pulse all ingredients but the lemon juice and olive oil in a food processor. Slowly add liquids with blade running until a course paste forms. Adjust pepper to taste. Store in a glass jar fitted with a lid. Refrigerate. Serve at room temperature.

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