Tapenade for Dinner: The Ultimate Recipe

Cracked green olives - 1/2lb cup (from the deli counter)
Black olives ( 1/2lb cup)
*Capers (2 tablespoons)
Roasted red peppers ( 1 whole )
Sun-dried tomatoes (4)

Olive oil ( just enough to get it going in the food processor, or to mix it if
you chop by hand...1/4" cup)
*Garlic cloves ( I used 2 medium..but the Olives and the Roasted peppers had a
little garlic on them already)
*Cracked black pepper

There are some optional items you can add too,
pretty much, any *fresh herbs ( basil, parsley, chives, thyme, tarragon etc)
*Anchovies ( optional !! add them if you think you can get away with it, or you know the crowd won't mind...they really add a wonderful flavor)
1 or maybe 2 fillets for the ingredients listed above.

(* mince these a little finer then the other ingredients)

The biggest pain is pitting the Olives that you get from the deli.
Use a big knife and smash olives with the flat part of the blade ( similar to smashing garlic cloves )
With this method the pit usually comes right out

You can make this recipe using black olives in a can that are pre-pitted, and the
jarred green olives with Pimentos. The tapenade will taste different then if you had used Calamata
(or other type of black olive) and cured, cracked green ones from the deli case.
If you so use the pimento stuffed green olives from a jar you should reduce the amount roasted red peppers

I usually try something a little different every time I make it. A different mixture of herbs, different varieties of olives, and sometimes I add
crushed red pepper flakes if the crowd likes hot & spicy.

You won't need any salt because many of the ingredients are so salty already.
Roughly chop all the ingredients and put into the food processor. Pulse. You can process this mixture until it is smooth like a paste,
or make it more rustic by pulsing the food processor until the ingredients are a fine to medium mince.

If you do not have a food processor, you can chop all the ingredients by hand. It is difficult to get it to paste consistency, and not worth the effort, in my opinion. My guest seem to prefer it slightly chunky, so you can identify all the delicious ingredients.

To Serve:

Spread it on crackers, bread or even crostini ( my favorite, I like the crunch)
You can make the crostini yourself too, just slice Italian bread in 1/2" slices,
spread those out on a cookie sheet, drizzle with olive oil, ( just a little )
salt and pepper. Bake then at 350 for maybe 10 mins, until they are lightly
browned. You can also slice the bread in 1/4" slices and bake as above.
The thinner version will be crisp like croutons.

This topping is also wonderful on all types of fish, chicken, pork and even steaks.

Tapenade keeps well in the refrigerator for up to 2 weeks and only gets better with age. If you plan to make this dip well ahead of time, I would also suggest that you keep the fresh herbs out until just before serving. I literally cannot keep the bowls filled with this at party's. You will be asked for this recipe every time you serve it.

ENJOY!