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An easy recipe for tapenade

Scripps Howard News Service

Must credit Tampa Bay Times.

By ELLEN FOLKMAN

Tampa Bay Times

Q: I would love a recipe for olive tapenade. Does anyone have one?

Eleanor Pielak, Oldsmar, Fla.

Lyn Wood shares a recipe for a tapenade that she makes often. It's quick to make using either a food processor or blender. I used one 7-ounce jar of kalamata olives and 2 tablespoons of capers. I did not chop the parsley because I figured the food processor blades would do a fine job. They did, and it was nice to see some of the parsley in the mixture. If there is one suggestion I want to stress, it's to taste the tapenade before you season it. Don't just add the salt and pepper. Both the kalamata olives and the capers are extremely salty. Adding more salt before tasting could make it unpalatable. I did not add any additional salt, just a bit of pepper. If you're not familiar with tapenade or how to serve it, you can make some pita points or serve it on crostini.

BLACK OLIVE TAPENADE

3 cloves garlic, peeled

1 cup pitted kalamata olives

2 tablespoons capers

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper, to taste

Place garlic cloves in food processor or blender; pulse to mince. Add the olives, capers, parsley, lemon juice and olive oil. Blend until everything is finely chopped. Taste and add seasonings.

Makes 1 cup.

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