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!

For a tapenade with no anchovies, click here.

For Roasted Eggplant Tapenade, click here.

For a roasted tomato and olive tapenade, click here.