Mixed Olive Tapenade

from March/April 2009 TeaTime Magazine

Four types of olives along with capers, anchovies, and brandy make for a flavorful spread.

Downloads:
Mixed Olive Tapenade Recipe

1/4 cup pitted and chopped niçoise olives
1/4 cup pitted and chopped picholine olives
1/4 cup pitted and chopped kalamata olives
1/4 cup pitted and chopped Spanish olives
1 tablespoon capers, drained and rinsed
1 tablespoon olive oil
1 tablespoon brandy
1 tablespoon chopped anchovies
2 teaspoons minced garlic

• In the work bowl of a food processor, combine the olives, capers,
oil, brandy, anchovies, and garlic. Pulse until finely chopped.
Remove, and refrigerate until ready to use.

Note: Gourmet olives can be found in the deli section of most supermarkets
or in specialty-foods stores. Remaining tapenade can be
stirred into tomato sauce for pasta, added to salad dressings, or used
as a spread for sandwiches.

(Shown as a spread for Tuna Niçoise Bites)