Total time: 15 minutes
Servings: 6 to 8
Note: This recipe is adapted from "Lulu's Provencal Table" by Richard Olney.
1/2 pound large Greek-style black olives, pitted
2 salted anchovies, rinsed and filleted, or 4 fillets
3 tablespoons capers
1 garlic clove, peeled and pounded to a paste with a pinch of coarse salt
Small pinch of cayenne
1 teaspoon tender young savory leaves, finely chopped, or a pinch of crumbled dry savory leaves
1/4 cup olive oil
In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree. Add the olive oil and process only until the mixture is homogenous — a couple of rapid whirs. This makes about 1¼ cups tapenade.
Each of 8 servings: 103 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 11 grams fat; 1 gram saturated fat; 1 mg cholesterol; 0 sugar; 364 mg sodium.Copyright © 2015, The Baltimore Sun