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.
