Simple Olive Tapenade
Tapenade makes for a great salty snack, and it couldn’t be easier to make. I threw some together this weekend in under 10 minutes and gobbled it up on some fresh sliced ciabatta bread. I had intended to toast the ciabatta under the broiler and rub it with a garlic clove and enjoy it as legitimate crostini…. but the tapenade was so yummy looking and came together so quickly that I didn’t want to wait around for the bread to toast up.
Ciabatta bread might be my new favorite thing. Bread baking is not something I’ve played around with very much, but it’s appeal is growing on me. Especially since my friend Chad has been posting pictures of his bread baking quests on facebook lately.
This tapenade works wonderfully as a topping for crostini, bruschetta or as a spread for sandwiches. It’s a great choice for entertaining, and this recipe makes enough for you to always have some on hand in the fridge. According to the recipe, it should keep for a month – though I’m not sure it will last that long without being eaten!
Source: The Best Recipes In The World, Mark Bittman
1 pound pitted black olives
1/4 capers, drained
2 garlic cloves, smashed
8 anchovy fillets
1/3 cup olive oil
2 tsp fresh cracked pepper
To make tapenade, put olives, capers, anchovies and garlic in container of food processor or blender, along with a bit of olive oil. Pulse machine once or twice, and swiftly add remaining olive oil while machine is running. Do not purée. You want a coarse, uneven blend. (If you have the energy, you can chop all the ingredients by hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
If you’re afraid you won’t like anchovies you can always leave them out. Though I think they are barely noticeable once everything is all processed together – maybe start with half the qty if you are freaked.Recipes, Starters, Vegetarian and tagged cooking.