Tapenade, the Frugal Cook's Secret Weapon
It wasn't difficult to learn how to make tapenade. The only specialized tool you need is a blender, like the Cuisinart Mini-Food Processor. A little bit of tapenade adds a special flavor to sandwiches and appetizers. Use it as a topping on sliced hardboiled or deviled eggs. Try it spread on a good slice of buttered bread, a hot, crispy piece of grilled lavash, or a turkey breast sandwich.
2 cups, pitted olives, black oil cured or cracked green
1 cup Italian parsley, washed, finely chopped
2 tablespoon capers
1 garlic clove, peeled, chopped
2 tablespoons olive oil
¼ freshly ground black pepper
Cayenne, a light dusting
2 anchovies (optional)
Put all the ingredients into a blender and pulse until the olives, capers, and parsley have combined into a paste. I'd add anchovies, but my wife doesn't care for them, so I put them in when I'm making myself a special treat.
Makes ½ pint.
Preparation Time: 30 minutes.