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Tapenade

Pronounced (tah-pen-ahd)
An incredible condiment from the south of France that blends together olives, capers and garlic for one tasty treat, enjoyed best over crostini (see below) or as a sandwich spread.

2 cans pitted, black olives, drained
2 cloves garlic, rough chopped
1 tablespoon capers
4 anchovy filets
about a 1/4 cup of olive oil
squeeze of fresh lemon
black pepper to taste

Place the olives, garlic, capers and anchovies in a food processor and pulse until uniform in texture, but not pureed. Now, with motor running, drizzle in the olive oil and process until you have a very thick, black paste with a rough (granite-like), minced texture. Transfer tapenade to a bowl. Squeeze in lemon and stir in along with some fresh, cracked black pepper to taste.

Serving suggestions:
-spred on foccacia and make a turkey sandwich with provolone and roasted red bell peppers
-served in a bowl surrounded by crostini (see below)

To make crostini:
simply slice a loaf of French bread at 1/8-1/4" intervals. Lay slices on a baking sheet and either brush with olive oil or spray with that olive oil cooking spray now available. Bake in a 400-degree oven, brown them for 15 minutes, turn off the oven, keep the oven door ajar, and allow crostini to dry out in the warm oven for about 30 minutes.


Comments: Send us comments about this recipe steve@pulpkitchen.com