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Tapenade
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 2 anchovy fillets, mashed
- 1 clove garlic, smashed
- 1 cup black nostraline olives, pitted and roughly chopped
- 1 cup green Sicilian olives, pitted and roughly chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 tablespoon capers, rinsed and chopped
- Toasted bread and garlic, to serve
- Sliced heirloom tomatoes, to serve, optional
Directions
Cook's Note: Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.
Mash the anchovies with the garlic in a mortar and pestle. Mix in the olives, olive oil, parsley, lemon juice and capers.
If desired, serve the tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil and a slice of beautiful heirloom tomato.