REALLY Good Tapenade

Tapenade (think spreadable olives) is sold in many stores, but it really is especially good when freshly prepared at home.


Olive Rosemary Tapenade
adapted from a recipe by Rachael Ray

2 cloves garlic, peeled
1/4 cup extra-virgin olive oil1
/4 pound Kalmata olives, pitted and chopped
1/4 pound green olives of your choice, pitted and chopped
3 tablespoons capers, drained
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon of grated lemon zest
2 sprigs fresh rosemary, leaves stripped from stems

Heat 2 cloves garlic in oil over low heat in a small skillet, until frgrant about 5 minutes. Set asside a few tablespo0nns of this oil to brush on bread. (see what to do with tapenade)

Place the rest of the oil in a small bowl with chopped olives. Place garlic cloves on a cutting board in a pile with capers, red pepper flakes, lemon zest and rosemary leaves. Finely chop. Combine garlic mixture with olives and oil in a small bowl.

For a smoother spread place all of these ingredients in a food processor and pulse until desired consistency is reached--usually it's best to keep is a bit chunky so that the taste of the olives shines through.