Sunday, March 22, 2009

olive tapanade

what you need
2 cups good-quality kalamata olives, pitted
4 anchovies, drained
1/2 small garlic clove, chopped
1 1/2 tablespoons capers, drained
2 1/2 tablespoons extra-virgin olive oil
·1/2 lemon, juiced

what to do
Place olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth. With the motor running, slowly add 2 tablespoons oil, in a thin steady stream, until mixture forms a thick, smooth paste (adding oil slowly prevents the tapenade from separating).
Transfer tapenade to a small bowl. Stir in 2 teaspoons lemon juice, or more if desired.
Season with pepper. Transfer to a sterilised glass jar or container. Pour remaining 2 teaspoons oil over tapenade to cover surface. Store in the refrigerator for up to 7 days.

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