Sunday, March 2, 2008

Three Olive Tapenade

I know that some people hate olives. I don't get it. Olives are the perfect combination of salty, earthy and fruity. If you dislike the particularly salty, green olives that are often on salads, don't write off all olives. There are so many varieties with their own unique flavors. Kalamatas, for example, are mild and fruity. If you have a favorite, this recipe can easily be made using one type of olive.

2 cups olives (I used one cup kalamata; 1/2 each of Spanish green and oil-cured)
3 anchovies
3 Tbs. drained capers
3 Tbs. extra virgin olive oil
2 Tbs. lemon juice
2 cloves garlic
2 Tbs. fresh thyme
pepper to taste

Combine all ingredients in a food processor and pulse until the mixture is uniform.

I like to serve this with slices of baguette that I brush with extra virgin olive oil and toast.