Confession: I have absolutely brought recipes with me from each of my past relationships. In fact, I think the only thing that all of my exes have in common is the fact that they also loved food like I do.
My olive tapenade recipe is an adaptation from an ex-boyfriend’s mother who was, while no great fan of me, all the same a very good cook. I guess when life hands you lemonade, make tapenade?!
I like to make my olive tapenade with mixed pitted olives, but you can also stick with just Kalamata olives, green olives, or the olive of your choice.
Mixed Olive Tapenade
- 2 cups mixed, pitted olives
- 3-4 garlic cloves, whole
- 1 tsp chopped anchovies or anchovy paste
- 1/2 tsp lemon zest
- 2 Tbsp dry white wine
- 1/4 cup good quality olive oil
- salt and pepper to taste
In a food processor, pulse together olives, garlic, anchovies and lemon zest until mixed evenly. Slowly drizzle in wine and olive oil. Add salt and pepper to your liking.
Serve with a fresh baguette, crackers or challah. A little cheese wouldn’t hurt anyone either.