"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Black Olive Tapenade

Black Olive Tapenade

2 large garlic cloves
1 ¾ cups pitted Kalamata olives
4 anchovy fillets
1 ½ tablespoons drained capers
2 to 4 Tablespoons fresh basil
1 tablespoon fresh lemon juice
¼ cup olive oil
salt/pepper to taste

Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season Tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of French bread.

Use some or all green olives
add small can of quality tuna
add 1 to 2 tablespoons brandy
add more anchovies

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