Yield: 1/2 cup, 4 servings
This topping is easy to make, yet has a complex, “gourmet” flavor. Use Olive Tapenade as a spread on any sandwich, a salad dressing, or a dip with Crudités.

Ingredients

• 1 cup pitted black or green olives
• 2 tablespoons capers
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried
• 1 teaspoon crushed garlic
• Dash ground pepper

Equipment

• measuring cups
• measuring spoons
• garlic press
• citrus juicer or reamer
• cutting board
• chef’s knife, 8-inch
• food processor
• rubber spatula

Put all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Olive Tapenade will keep for 5 days.

Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.
 

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