Friday, November 5, 2010

Olive Tapenade

With the holiday's right around the corner, many of us will be having large more formal suppers. Appetizers are usually involved and an olive tapenade is something that is very easy to put together and yet is considered to be something fancy. I like using Kalamata olives, however just about any olive you can get from the olive bar in your local grocery store will work just fine. I like serving mine on top of crostini which is just a baguette that has been sliced on the bias, then drizzled with olive oil and placed in the oven to get cripy. When it comes out and is still warm, rub it a clove of garlic. Serve the tapenade on top of the crostini.

What You Need:

1 c pitted Kalamata olives
1 tbs capers, drained
2 anchovy fillets
juice of 1 lemon
2 cloves garlic
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 c extra virgin olive oil
salt and pepper

What To Do:

Place all the ingredients into a food processor and pulse until finely chopped and well combined. Seriously, that's it. You can't get much simpler then that!

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