Wednesday, December 30, 2009

green olive tapenade

Green Olive Tapenade
Recipe Courtesy of Kiira Leess

1 jar of green olives, drained (although any kind of pitted olive will do)
2 cloves of garlic
2 anchovy fillets
1/3 cup olive oil
1/4 cup fresh parsley
fresh black pepper to taste

In a food processor, combine all of the ingredients. Blitz until a thick pesto-like consistency is formed. Serve with toasted baguette and (optional although, c'mon) creamy, slightly stinky cheese.

Leftovers of this tapenade make a killer addition to a grilled cheese or panini. In other words, consider the possibilities of this condiment endless.

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