BLACK AND GREEN OLIVE TAPENADE

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Reference:

From Pizza, Pasta, and More., Copyright � 2000 by Wolfgang Puck. Recipe courtesy Wolfgang Puck. Reprinted by arrangement with Random House Value Publishing.

Prep:

Prep: 45 minutes; Total: 45 minutes

Servings:

Makes 1 heaping cup.

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Submitted by:

Foodie

Ingredients

cup Niçoise olives, pitted

cup small green French olives (Picholine), pitted

1/4

cup Oven-Dried Tomatoes, drained

tbsp capers

garlic clove

anchovy fillet

1/2

tbsp chopped fresh basil leaves

1/2

tbsp chopped fresh thyme leaves

1/2

tbsp chopped fresh flat-leaf parsley leaves

1/4

tbsp chopped fresh oregano leaves

1/4

cup extra-virgin olive oil

Directions

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

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To prepare ahead: Tapenade will keep up to 1 week, refrigerated, in a covered container.

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