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Mary's Kalamata Tapenade

Mary Shaw, the Ashland Food Co-op Culinary Educator and former Bastyr colleague, created this  simple and delicious recipe for tapenade spread - incredible on bread, sandwiches, crackers.  Fresh warm bread, and this tapenade served with White Bean and Kale Minestrone or Rosemary Red Soup - you'll swoon.

½ cup kalamata olives, rinsed and pitted
3 teaspoons capers
2 small clove garlic
½  cup pine nuts
2 teaspoons fresh lemon juice
2 teaspoon fresh basil (2-3 leaves)
Black pepper, freshly ground
2 teaspoons olive oil

Put all ingredients in food processor.  Use the pulse button until mixture is finely chopped or spread-like - your call.  Tapenade can be tightly covered and refrigerated for a week or more.  The flavor will intensify with age.  Serve on fresh warm bread.

Prep time:  10 minutes
Makes ~1 cup
 

2 Comments:

Eileen R
Nice timing! Again! Tapenade is one of my gluten-, dairy-free kid's favs
March 10, 2010, 5:47 pm

Ida Zelaya
Cute video, yummy recipe. I love adding chopped green olives to chicken dishes. Yum. But now that I'm vegetarian, I add some to hummus. Yum. When he came back to share that Joaquin wanted to play scrabble, I was expecting that he'd come back in his undershirt, sans red flannel shirt ... losing it to Joaquin!
March 10, 2010, 7:30 pm

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