Tapenade is one of those items I love having in my refrigerator for snack time. Because I work at home, it just makes sense to have dips and things around for quick lunches. And it’s so incredibly easy to make. What’s funny is that years ago I detested olives. That is until I tasted tapenade. So I guess my love of olives happened backwards.
I add some red pepper flakes to my version because I love a bit of spice.
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste
1/4 tsp red pepper flakes
Freshly-ground black pepper
In a small bowl, mix olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and eat within a week or so. Serve with crackers, bread or as a spread on sandwiches.
One of my favorite New York stores for olives (and cheese and pistachios, and lots of other goodies):
Sahadi Importing Company/187 Atlantic Ave/Brooklyn/718-624-4550