"Children are people under construction"
Recipe courtesy of
Vivienne Tunba
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| Place olives in a food processor or blender. Add anchovies, garlic, capers, and olive oil; process or blend briefly. Mixture should be blended but still course. Transfer to a bowl and add black pepper to taste. Spoon tapenade into a crock or jar and cover with a thin layer of olive oil. An earthy olive spread from southern France, tapenade is traditionally spread on grilled bread, bread sticks, or a chunk of crusty country loaf. See my recipe for "Toasted Bread Rounds" in the Bread section for a delicious accompaniment. Tapenade can be stored in the refrigerator for up to six months. Amount: Makes 1 cup |