Think cool. This is one of those recipes that has the flavor power, great to add a bit of zest as a topping and condiment. Pair with a chilled pino gris.
Tapenade comes from the word tapeno which means capers in Provence. The addition of sun dried tomatoes adds a little sweetness.
Olive Tapenade
Makes 1 cup
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2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped
2 anchovy fillets in oil, drained and finely chopped
4 cloves caramelized garlic
2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped
2 small sun dried tomatoes, finely chopped
4 Tablespoons virgin olive oil
1/4 teaspoon freshly ground black pepper
3 basil leaves , chopped
In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich.
