Black Olive And Tomato Tapenade Recipe

• 1 1/2 c. pitted California ripe olives liquid removed
• 2 Tbsp. capers rinsed, liquid removed
• 2 x anchovy fillets rinsed, patted dry
• 2 x garlic cloves whacked and peeled
• 2 Tbsp. minced onion
• 1 1/2 tsp fresh oregano leaves (or possibly 1/2 tspn dry oregano)
• 2 tsp Dijon mustard
• 1/4 c. extra-virgin extra virgin olive oil
• 1 med tomato peeled, seeded, and minced
• 1 Tbsp. finely-minced fresh coriander or possibly parsley leaves (optional)

1. Combine all ingredients, except the tomato and coriander, in a blender or possibly food processor.
2. Process, pulsing on and off and scraping down the sides of the container as needed, till smooth and well combined.
3. By hand, stir in the tomato.
4. If making ahead, chill covered, then return to room temperature.
5. Serve garnished with coriander or possibly parsley, if you like.
6. This recipe yields 6 to 8 servings.
7. Comments: Tapenades are very rich pastes of olives, capers, anchovies, and extra virgin olive oil.
8. Anchovy haters needn't worry, though, because the anchovy taste here becomes a part of the whole.
9. You can use any black olives you want - Nyons and Kalamatas are very good.
10. This tapenade is also one of the best ways to spice up relatively bland, canned California ripe olives, and they're already pitted!
11. Use the tapenade on bruschetta or possibly crackers, or possibly as you would salsa or possibly a crudite dip.

california, capers, anchovy, garlic, onion, oregano, mustard, extravirgin extra virgin olive oil, tomato, fresh coriander

Taken from cookeatshare.com/recipes/black-olive-and-tomato-tapenade-85969 (may not work)