Recipe by Brenda.
If you are familiar with Ruth Reichl, you know that she knows food! This is from "The Gourmet Cookbook" I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks.
Top Review by Fran6
Absolutely the best tapenade, and so easy. If you're a foodie who likes to read, check out Ruth Reichl's books. Stories of her mom's cooking in Tender at the Bone are hilarious, and her experiences - and disguises - as a restaurant critic in Garlic and Sapphires are fascinating. Thanks for posting this recipe - it really can't be beat.
- 2 cups pitted kalamata olives
- 3 garlic cloves
- 1 tablespoon small caper, drained
- 1 tablespoon lemon zest
- 1⁄3 cup extra virgin olive oil