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		Pitted California ripe olives - drained
2 tablespoons		Capers - rinsed, drained
2		Anchovy fillets - rinsed, patted dry
2		Garlic cloves - whacked and peeled
2 tablespoons		Chopped onion
1 1/2 teaspoons		Fresh oregano leaves
		= (or 1/2 tspn dried oregano)
2 teaspoons		Dijon mustard
1/4 cup		Extra-virgin olive oil
1 cup		Tomato - peeled, seeded, (medium)
		And chopped
1 tablespoon		Finely-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.

Source:
Cookbook Digest, Mar/Apr, 1996

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