(photo credit: Courtesy)
Mixed Olive Tapenade1.
Cut a baguette into ½ inch thick slices. Rub them with olive oil and
toast them in a 350 degree F oven until they are lightly browned and
(Serve the tapenade with crostini)
-½ cup kalamata olives-pitted
-½ cup cracked green olives-pitted
-Juice and zest of 1 lemon
-2 cloves of garlic-peeled
-Pinch of crushed red chili flakes
-2 anchovy filets
-Extra virgin olive oil
-1/ 4 cup fresh flat leaf parsley-chopped
2. Rub the crostini with a peeled garlic clove while they are still warm and then dollop the tapenade on the toasts.
Place the olives, lemon juice, zest, garlic, chili flakes (if using)
and anchovy filets in a food processor. Pulse the mixture until it
resembles a chunky paste. Add additional olive oil if necessary.
Remove mixture and place in a small bowl. Stir parsley. Adjust
seasoning. Tapenade can be stored in the refrigerator covered for up to 3