Friday, July 9, 2010

Olive Tapenade



Oh, my poor blog! How I have neglected you!
I seem to begin every other post with such exclamations... I should either:
a. Write a blog post more often.
b. Get over myself and realize that, like the diary I kept in grade school, apologies to the page are for my sake and not for the page's.

Just a quick recipe to share before I finish this glass of Dashwood sauvignon blanc (which is a steal, btw, at $9.99!)

OLIVE TAPENADE
(adapted from a recipe by Ina Garten)

1/2 pound good olives, rinsed and pitted. (I used a mix of fancy black olives)
2 Tbsp capers3 anchovy filets, rinsed
(I know, I know...you say you hate anchovies...but, trust me. So do I! But the addition of anchovies cuts the briny olive taste and makes it nice and mellow)
1 garlic clove
1/2 cup Extra Virgin Olive Oil
1 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp fresh thyme leaves
1 Tbsp fresh parsley

Combine all ingredients in a food processor and process until mixture resembles a coarse paste. Transfer to a serving bowl. Enjoy!