Cook the Book: Green Olive Tapenade

Green Olive Tapenade

You can make the tapenade up to two weeks in advance.  It gets better with time.  This dip is great with goat cheese and spread on Crostini or crackers.

1 cup pitted green olives
2 tablespoons capers
2 anchovy fillets
1/2 cup packed fresh Italian parsley
2 cloves garlic
1/4  cup extra-virgin olive oil
Fresh black pepper to taste

Because the olives and capers are so salty you may want to soak them in fresh water for a few minutes to release some of the salt.  Drain them after soaking.  Purée all the ingredients in a food processor.  Refrigerate until ready to serve.  Serve with Crostini.

Makes 1 cup


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