The first time I prepared this tapenade was at sea in the galley of a small sailboat. We were nearly knocked down by a gust. The tapenade-coated french loaf flew out of my hands, hit the wall and slid. I pulled it off the wall and served it up anyway. When you’re at sea, who knows when you’ll eat next!
1 can of Olives (Green or Black by Lindsay Naturals)
Don’t use jarred olives! They’re WAY too salty for this.
Juice of 1 fresh Lemon
2 Tbsp. capers
2 anchovies minced VERY small
½ cup Olive Oil
Salt & Pepper to Taste
Optional: 1 small minced garlic (if you want some kick) or a pinch of red pepper flakes
Chop the olives. Stir in the lemon juice, capers, and minced anchovies. Use a fork to mash it together as you drizzle in the oil Some blitz the mix in a blender. I do not.
You can spoon this delectable paste onto crostini (small Italian oven-dried or grilled bread rounds) just before serving. Or, serve the tapenade in a bowl surrounded with torn bits of French bread.
The flavors would benefit from mingling together for a few hours but in our house it never lasts that long. In fact, it rarely makes it to the dining table. Usually, the kitchen island is the site of this tapenade’s demise.