Another thing I discovered an addiction to while working in restaurants – tapenade. I am a fan of both the green and black olive tapenade. Basically just a rich salty spread to have on bread or crackers or even sandwiches.
Basically the instructions for both are the same. Put all the ingredients except oil in the food processor and pulse until combined, then slowly add the oil. The consistency is up to you, I like it quite smooth but my Mum likes it chunky.
[print_this]Black Olive Tapenade:
1 1/2C black pitted olives, I used Kalamata
3T drained capers
2 cloves garlic
1/4C fresh parsley leaves
fresh ground pepper
1/4C olive oil
Green Olive Tapenade:
2C green olives
2t anchovy paste or 7 fresh anchovies
1t fresh lemon juice
1/2 olive oil
salt and pepper to taste[/print_this]