Black Olive and Tomato Tapenade

Photo: flickr user cgwtwentythree

Ingredients

1 1/2 cups pitted California ripe olives drained

2 tablespoons capers rinsed, drained

2 anchovy fillets rinsed, patted dry

2 garlic cloves whacked and peeled

2 tablespoons chopped onion

1 1/2 teaspoons fresh oregano leaves

teaspoon (or ½ dried oregano)

2 teaspoons Dijon mustard

1/4 cup extra-virgin olive oil

1 medium tomato peeled, seeded,

and chopped

1 tablespoon finely-chopped fresh coriander or

parsley leaves (optional)

Preparation

Combine all ingredients, except the tomato and coriander, in a blender or food processor. Process, pulsing on and off and scraping down the sides of the container as needed, until smooth and well combined. By hand, stir in the tomato.

If making ahead, refrigerate covered, then return to room temperature. Serve garnished with coriander or parsley, if desired.

This recipe yields 6 to 8 servings.

Comments: Tapenades are very rich pastes of olives, capers, anchovies, and olive oil. Anchovy haters needn't worry, though, because the anchovy taste here becomes a part of the whole. You can use any black olives you want - Nyons and Kalamatas are very good. This tapenade is also one of the best ways to spice up relatively bland, canned California ripe olives, and they're already pitted! Use the tapenade on bruschetta or crackers, or as you would salsa or a crudite dip.