Tapenade, a Provençal-style olive spread, embodies Mediterranean flavors and is easy to prepare at home using a food processor. This Green Black Tapenade, featuring garlic, capers, anchovy fillets, and both black and green olives, can be made in advance and stored for up to a week. It pairs wonderfully with a simple tomato salad, flavored with fresh basil and a drizzle of olive oil, showcasing the tapenade's rich taste. Food writer Cathy Thomas, known for her cookbooks, shares this delicious recipe for culinary enthusiasts.
This Green Black Tapenade can be prepared up to a week in advance and stored, airtight, in the refrigerator. One delicious way to show it off is to use it in a tomato salad.
Although most markets stock a store-bought version, it's fast and easy to make at home, especially if you have a food processor and use pre-pitted olives.
With the food processor running, drop garlic into feedtube to mince it. Add capers, anchovies and fresh thyme leaves; process until minced, scraping down sides of bowl as needed.
Cathy Thomas has written three cookbooks, including '50 Best Plants on the Planet.' Follow her at CathyThomasCooks.com.
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