Tapenade is a great companion to a cocktail. It goes well with anything from a crudites to a cracker or a chewy piece of french bread. I find that it is not only a different thing to serve (than your average cheese plate) and it also travels well. This recipe uses the same ingredients as Ina Garten’s recipe – I’ve modified it a bit for practical reasons (why use 8 anchovies if the can has 12?).
- 2 jars pitted kalamata olives
- 1 small can of anchovies (minus the oil)
- 3 heaping tablespoons capers
- 1 clove garlic
- 1 tablespoon dijion mustard
- 1 half lemon juiced
- 1 half handful parsley, minced
- 1 teaspoon fresh thyme, minced
- 1 half cup olive oil
- 1 teaspoon ground pepper
Using a food processor, pulse garlic and anchovies together until finely chopped. Add olives and capers and pulse until combined but course. Add remaining ingredients and pulse a couple more times (I like my tapenade fairly course). Taste and adjust ingredients as necessary.