Wednesday, December 11, 2013

Quickie Black Olive Tapenade


A Quickie on a Cracker

I had a hankering for the black olive goodness of a tapenade and a jar of black olives in the refrigerator. My hankering was generated by running into this recipe from KCET on the Interwebtubes, but that hankering was too powerful to wade through all of those steps, which I wasn't sure were necessary. I was also missing capers, drat! Here's my shortcut, sans capers. DRAT! Maybe I'll try it their way sometime, but my way turned out mighty tasty.

Quickie Black Olive Tapenade

1 Cup pitted kalamata olives
1/3 Cup pine nuts
1 Tin of anchovy fillets, (full disclosure: two fillets may have jumped into my mouth during preparation). Don't rinse them.
1 Tablespoon of Dijon mustard
1/4 Cup extra virgin olive oil
2 Cloves of garlic

Put it all into a food processor and let 'er rip. Pulse it. Push it down. Pulse it. Push it Down. Eventually you'll end up with a paste. TA-DA! Enjoy the salty goodness.

You CAN let it sit in the refrigerator overnight. I did, but I ate half of it on some water crackers first. Because, hankering.