Monday, November 22, 2004


Black Olive Tapenade

Tapenade is a classic (and very salty) Provençal condiment, to be served on crackers (or crostini) with cocktails. This is my version. I just recently learned that you should always buy olives with the pits still in, as the flavor diminshes when they are not present. To de-pit, simply place the olives on a cutting board and whack with the flat side of your chef's knife, then pop out it out. That or you can buy a fancy olive pitter tool. Enjoy!

1/2 pound assorted black olives, pitted (do not use California Black olives, they have no flavor!)
2 anchovy fillets
1 tablespoon capers, rinsed
1 teaspoon of toasted pine nuts
1 clove garlic
1/4 teaspoon grated orange zest
2 teaspoons of mixed thyme, rosemary and black pepper
Olive oil as needed

Place all the ingredients except the olive oil in a food processor and pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add olive oil to after mixing to desired consistency.

Serve with large toasted crostini.

A Haiku (my favorite form of poetry) entitled Cocktail:

Chilled martini glass
Olive floating, vermouth spritz
Vodka through my veins

By Matthew A. Lynn

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