Olive Tapenade

Submitted by R. Warren Meddoff

"This is my rendition of the "caviar of Provence" I recommends that you "muddle" the garlic cloves rather than chop them in the food processor. This is best done with a mortar and pestle. This procedure releases the wonderful garlic flavor."

 

• Ready In: 5mins
• Ingredients: 5
• Yields: 2 1/4 cups
• Serves: 4

ingredients

• 1 (6 ounce) can california pitted ripe olives (I used the Lindsay brand)
• 2 anchovy fillets
• 5 medium garlic cloves
• 1 1⁄4 cups fresh-grated pecorino romano cheese
• 3⁄4 cup extra virgin olive oil

directions

1. Drain the olives well. In a food processor fitted with the metal blade, process the olives until finely chopped. Place the garlic and anchovies in a mortar and pound into a paste with the pestle.
2. In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well. Stir in the olives. Refrigerate several hours before serving. Since the oil has a habit of rising to the top, stir the mixture well before serving.

Reviews

[TracyB]

Very salty, but it was wonderful in the muffaletta panini I made. I think I just need to get some pita chips to help cut down on the saltiness of it.

 

[spooty3]

This was very tasty stuff, and a new kind of recipe for me. I made it pretty much exactly as written, even down to the Lindsay brand olives. This was also the first time I'd ever made a recipe using achovies. I even bought a new mortar and pestle made of marble for this, since my wooden one is not supposed to be good for wet ingredients. The results aren't terribly attractive, but they taste great (I had it on water crackers).