In addition to serving this zesty, bright, buttery green olive tapenade as an appetizer on toasted crostini (and it’s wonderful that way!), it also adds a sophisticated finishing touch for grilled fish and chicken, and pasta, and makes a unique savory spread for tea sandwiches.
INGREDIENTS:
2 cups pitted Castelvetrano olives
2 tablespoons capers, drained
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons finely chopped fresh parsley
1 teaspoon minced garlic
1 anchovy fillet, finely minced
Ground black pepper
METHOD:
In the bowl of a food processor, add olives, capers, olive oil, fresh lemon juice and zest, parsley, garlic, and anchovy fillet. Pulse a few times, or just until the olives are finely chopped, and scrape down the sides of the bowl as necessary. Season to taste with pepper. Transfer to a serving bowl and refrigerate for at least an hour to allow flavors to meld.
Serve with toasted baguette slices or focaccia as an appetizer.
YIELD: 8 appetizer servings
