This stellar recipe for tapenade comes from the “barefoot contessa”, Ina Garten, one of my favorite cooks. She’s a former nuclear policy analyst (!), caterer, and the consummate recipe creator. And she’s from Connecticut, my home state. I trust any recipe with her name on it.
At our last get-together, I served this with toasted baguette, marinated bocconcini, prosciutto and Genoa salami. I reduced the number of anchovy fillets and it was perfect for my tastes. Don’t be put off by this secret ingredient…it really compliments the olive flavor.
Black Olive Tapenade
1/2 lb good Kalamata olives, pitted and diced
3 tblsp capers, drained
3 anchovy fillets
1 garlic clove, minced
1/2 cup good extra-virgin olive oil
1 tblsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp minced fresh thyme leaves
1 tblsp chopped fresh parsley leaves
1 baguette, sliced and toasted
1. Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Serve on toasts.