Black Olive Spread (Tapénade)
Full of the sun-ripened Mediterranean flavors of Provence, tapénade comes from the Provençal word tapéna or capers, one of the briny-flavored ingredients used to make this spread. Tapénade is usually spread on toasted slices of country bread. You also can place spoonfuls of the spread on small, unpeeled new potatoes boiled in salted water and then cut in half.
Preparation time: 10 minutes
Yield: Approximately 1-1⁄4 cups
2 cups pitted kalamata olives, drained
1 tablespoon capers, drained
1 teaspoon Dijon mustard
1 clove garlic, crushed
6 tablespoons olive oil
Salt and pepper to taste
Place the anchovies, olives, capers, Dijon mustard, and garlic in a food processor. Process to a thick puree.
With the processor running, add the olive oil through the feed tube until just incorporated.
Season with salt and pepper.