Wednesday, September 11, 2013

Alton Brown's Tapenade, posted by Melinda

Tapenade is a French spread made largely of olives, though other things can be added to vary the flavor and texture. I'll provide links to other recipes. But this one would be good w/ Pan Bagnat.
Tapenade (source)
Alton Brown's Tapenade
  • 8 oz pitted, mixed olives [or just use pitted Kalamatas]
  • 2 anchovy fillets [if you don't eat anchovies, leave them out and definitely use Kalamatas or other salty olives]
  • 1 small clove garlic, minced
  • 2 tbsp capers
  • 2 or 3 fresh basil leaves
  • 1 tbsp fresh lemon juice
  • 2 tbsp olive oil
Rinse the olives in cool water. Put all ingredients into a food processor and process, stopping to scrape down sides of bowl, until it becomes a coarse paste, ~1-2 min. That's it!

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