I heard a song the other day in the car, it was so cute, if a song can be cute, that I had to pull over and Shazam it. The song was We’re Going to Be Friends by The White Stripes, a band I’ve never heard of, but it’s what I’m listening to now while I’m trying to write about olives. We had a few neighbors over for a wine and cheese get together recently, we had some olives and a neighbor brought more, and so here I am making my first olive tapenade. It turned out really delicious. So much flavor! I excluded capers and anchovies from the original recipe because, yuck. I think what really makes the flavors work here are the Oven-Dried Tomatoes that I made last year, they held up remarkably well in the freezer. I would recommend adding those to this Tapenade. We make them every summer when the tomato plants are overflowing with tomatoes.
- 1 cup black olives, pitted
- 1 cup green olives, pitted
- 1/3 cup Dried Tomatoes with Herbs
- 1 garlic clove
- 1/2 tablespoon chopped fresh basil leaves
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 tablespoon chopped fresh flat-leaf parsley leaves
- 1/4 tablespoon chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed. Tapenade will keep up to 1 week, refrigerated, in a covered container.
Adapted from Epicurious - Wolfgang Puck
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