Black Olive Tapenade
Ingredients
1/2 pound kalamata olives, pitted and rinsed with cold water
4 anchovy fillets, rinsed
3 tablespoons capers, rinsed
1 tablespoon Dijon mustard
1 tablespoon water
1/4 cup olive oil
Preparation
Put everything except the olive oil into a food processor and pulse until coarsely chopped. With the machine running, drizzle in the olive oil. The mixture should have a little texture, not be quite completely smooth. You shouldn’t need to add salt, as the ingredients are very salty.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
