What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night.
1/2 cup green olives with pimentos
1/2 cup black olives, pitted
1/2 cup kalamata olives, pitted
2 tablespoons capers
4 tablespoons olive oil
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor.