Olive Tapenade: Charles Street Cafe

Olive spread, as part of a mediterranean dejeuner is always a favorite of our guests and we prepare little jars for each to take home with them. Looks so delicious in a brightly colored bowl surrounded by baked crostini. Topping for Bruschetta, thickly layered in a panini, with aoli pasta sauce! "Market" shopping, this is an expensive temptation and is so easily made! This is our version!

• Ready In: 30 mins
• Serves: 32
• Yields: 32 1 oz servings

Ingredients

• Thoroughly drain and partially dry

• 24  ounces  cans pitted black olives
• 12  ounces  jar spanish queen pitted  olives (with pimento)
• 4  garlic cloves, thinly sliced
• 5  basil leaves, torn
• 1  cup olive oil

• VARIATIONS

•  chopped sun-dried tomato
•  rosemary
•  oregano
•  pine nuts
•  anchovy
•  gorgonzola

Directions

1. pulse the above , adding a BIT of olive oil at each pulse--.
2. careful NOT to emulsify---pulse in BATCHES to keep texture.
3. (may chop some of the olives to add more texture).
4. We sterilize a large pickle jar to store our basic Olive Tapenade for up to 1 mo.
5. Hope you enjoy my FIRST recipe to Zaar!