Tapenade with Herbs
Makes about 1 1/2 cups
Use high-quality imported olives—French nyons or niçoise, kalamata, or well-cured California varieties. Green olives like the meaty certignoli also make a wonderful tapenade. Top toast, bread, or crackers with this olive-garlic blend, or serve it as a dip with grilled or raw vegetables. I especially like it with tomatoes, raw fennel, or roasted bell pepper, and on sandwiches and hardboiled eggs.
2 or 3 cloves garlic
Large pinch coarse salt
Red pepper flakes (optional)
1 cup pitted black or green olives (not canned)
2 tablespoons capers, drained
Handful flat-leaf Italian parsley, torn
2 teaspoons fresh marjoram
1 teaspoon fresh rosemary, minced
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon-style mustard
1/4 cup olive oil
1. Combine the garlic, salt, pepper flakes, olives, and capers in the bowl of a food processor and pulse until the ingredients are cut into small bits. Add the herbs, pepper, mustard, and oil then pulse until the herbs are chopped and the tapenade is just mixed. It should be combined well, but still have texture.
2. The tapenade can be served immediately, but tastes better if it stands at least 30 minutes. Serve at room temperature.
Covered tightly, it will keep in the refrigerator for a week to 10 days. You may need to stir in a little more olive oil once it comes to room temperature.