Tapenade (Olive Spread)

For a perfect appetizer, tapenade is a sure hit for olive lovers. This savory spread will keep in a covered container for about a week in the refrigerator. It can also be diluted with olive oil and used as a dressing for grilled peppers or egglplants. This tasty starter is by request from a wonderful guest we had over for dinner recently.

1 cup Nicoise or Kalamata Olives, pittted
6 anchovy fillets in oil, drained and chopped
2 Tbl. capers, rinsed and coarsly chopped
2 cloves garlic, finely chopped
Juice of 1 lemon
4-6 Tbl. virgin olive oil


In a food processor, or in a blender, combine the olives, anchovies, capers, garlic and lemon juice. Process until it is coarsely chopped. With the motor running, slowly add enough of the oil till finely chopped or a coarse paste. Transfer to a small bowl and serve at room temperature. Serve as a spread on warm toasted sliced baguettes.

Serves 6