Make this for your next party

If it looks like caviar and is eaten like caviar but it isn’t caviar, it’s probably olive tapenade. This appetizer adds elegance to cocktail-hour appetizers.

If it looks like caviar and is eaten like caviar but it isn’t caviar, it’s probably olive tapenade. This appetizer adds elegance to cocktail-hour appetizers.

On a silver plate, it does look like beluga. Tapenades are favorites in the Mediterranean region and one of many ways to preserve the olive crop. Uses range from a cracker cover to dip for crusty breadsticks to a condiment and grilling sauce for meats and seafood.

OLIVE TAPENADE
  • 1 pound assorted
  • black Kalamata olives, pitted
  • 3 anchovy fillets, rinsed
  • 1 clove garlic, minced
  • 3 tablespoons capers
  • 2 tablespoons freshly
  • squeezed lemon juice
  • 4 tablespoons extra-virgin olive oil

Rinse olives and anchovy fillets to remove salt. Load ingredients into food processor and chop finely. Store refrigerated in a glass jar with a layer of olive oil on top to block the air. Best if made a day ahead.