By Cathy Thomas | Orange County Register
Tapenade, that scrumptious Provençal-style olive spread, is a dish that successfully captures the sunny flavors of the Mediterranean. Although most markets stock a store-bought version, it’s fast and easy to make at home, especially if you have a food processor and use pre-pitted olives.
This Green Black Tapenade can be prepared up to a week in advance and stored, airtight, in the refrigerator. One delicious way to show it off is to use it in a tomato salad. Toss 1 1/2 pounds tomatoes (cut into wedges if medium or large, halved if cherry tomato sized) with 1/2 cup Green Black Tapenade, 1/2 cup fresh basil leaves (cut into thin strips), and 3 cups baby greens. Taste the dish and add salt if necessary. Drizzle with some extra-virgin olive oil.
Green Black Tapenade Yield: 1 1/2 cups
INGREDIENTS 3 medium cloves garlic, peeled
2 tablespoons drained capers
4 anchovy fillets
Leaves from sprig of fresh thyme
1 cup pitted black olives, kalamata preferred
1 1/4 cups pitted mild green olives, such as Castelvetrano
4 tablespoons extra-virgin olive oil
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2. Add olives and olive oil; pulse until olives are finely chopped but not pureed.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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