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This is my 'find' of the year. Five minutes to make, easy ingredients to find, and the flavor is out of this world. I usually can not STAND anchovies, but in this recipe the strong flavor of the Kalamata olives seems to transform the fishy taste into something else entirely. I used anchovy paste when I made this as opening a tin of them would have resulted in a lot of waste.
Tepenade
Ingredients
10 Kalamata olives - pitted (buy them WITH pits for flavor!)
20-30 black olives - pitted " " " " "
2 anchovy fillets, rinsed
1 clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
3 tablespoons olive oil - I used the oil that the Kalamata olives came in
Put all together into a food processor and pulse into a course paste, scraping down the sides to insure consistency.
Serve as a spread for baguettes, toasted French bread, or crackers.
Stitchawl
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