finally got tired of paying big bucks to purchase black olive
tapenade, which I love to use as a simple spread on whole grain
breads, a dash of extra flavor in my tuna salad, or even a topping
for baked potatoes. This recipe is a snap to make, which makes
me wonder what took me so long to make it myself!
to learn more about olives and olive oils? You will love one
of my favorite new books, a combination of information about
great foods and recipes authored by an owner of Zingerman's,
a local deli in Ann Arbor, Michigan. Pick up a copy of Zingerman's
Guide to Good Eating: How to Choose the Best Bread, Cheeses,
Olive Oil, Pasta, Chocolate, and Much More, by Ari Weinzweig.
I guarantee that you will be salivating in minutes!
Be sure to use pitted olives and buy a tasty variety of traditionally
processed olives like Kalamata from Greece.
using a food processor, be careful not to overprocess –
the tapenade should retain some texture from the olives and
capers. Experiment with different varieties of olives.