« Pacific Northwest: Taste

Tapenade
Makes about 3/4 cup
1 (8-ounce) jar pitted kalamata olives in brine
1 (2-ounce) tin anchovy fillets in olive oil, drained
2 teaspoons chopped fresh garlic
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil


1. Drain the olives and discard the brine. Put the olives in a food processor with the anchovies, garlic and pepper. Pulse the motor off and on until the olives are finely chopped. (You may use a traditional mortar and pestle and grind the olives by hand.)

2. Scrape down the sides of the work bowl. With the motor running, stream in the olive oil until the mixture is fairly smooth.

3. Serve on top of crackers or toasts. Store any extra tapenade in a sealed jar in the refrigerator for up to one week.

Copyright © 2002 The Seattle Times Company

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