I have loved olives my whole life! I'm sure I'm not the only one, who as a child, has sported 10 olive covered fingers. Unlike the familiar and mild black olives, kalmata olives have a much more tart and sassy kick, but they can also have a bitter bite to them, and are the olive of choice for this dish.
To soften that bitter bite a bit, I add some of those mild black olives from my childhood, to my tapinade. You won't find any bell peppers in my recipe, because I feel that they over power most dishes they are in, and they don't agree with my digestive system, but add some if you like.
You can also add some cream cheese to this tapinade and make it into a lovely spread for finger sandwiches or crackers. Tapinade is also good as a marinade, rustic sandwich spread, or even as a salad dressing by adding some red wine vinegar.
To soften that bitter bite a bit, I add some of those mild black olives from my childhood, to my tapinade. You won't find any bell peppers in my recipe, because I feel that they over power most dishes they are in, and they don't agree with my digestive system, but add some if you like.
You can also add some cream cheese to this tapinade and make it into a lovely spread for finger sandwiches or crackers. Tapinade is also good as a marinade, rustic sandwich spread, or even as a salad dressing by adding some red wine vinegar.
Recipe:
1 c. pitted kalmata olives
1 c. black olives
2 lrg. basil leaves or 1/2 tsp. dried basil
2 cloves garlic smashed
1 anchovy fillet, or 1/2 tsp. anchovy paste
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Place all ingredients in a food processor and pulse just until finely chopped but not a smooth paste. I suppose you can go to paste consistency if you prefer, but I like a courser tapinade.
Spoon into a pretty bowl, set on a plate of croustini and serve - easy, delicious, and good for you!
1 c. black olives
2 lrg. basil leaves or 1/2 tsp. dried basil
2 cloves garlic smashed
1 anchovy fillet, or 1/2 tsp. anchovy paste
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Place all ingredients in a food processor and pulse just until finely chopped but not a smooth paste. I suppose you can go to paste consistency if you prefer, but I like a courser tapinade.
Spoon into a pretty bowl, set on a plate of croustini and serve - easy, delicious, and good for you!