Recipe:
Appetizer: Tapenade
Makes about 1 cup
2 cups black Kalamata olives,
pitted
4 garlic cloves, peeled
3 or 4 chopped anchovy filets, or 1 tablespoon
anchovy paste
1 tablespoon drained capers
1 tablespoon chopped fresh basil
1 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chervil
1/4 cup extra virgin olive oil
Freshly ground black pepper
Place all ingredients except
pepper in bowl of a food processor and process
until a coarse paste forms. Season to taste
with freshly ground black pepper. Refrigerate
until ready to use, then bring back to room
temperature before serving. Serve with good
quality French bread.
Pair the lusty, strong flavors of this spread
with a rustic red wine like a Cotes du Rhone.
from Party Planning, june 2003
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