You could give me a loaf of warm, crusty french bread, a bottle of good red wine and this tapenade and I would call it dinner. I  simply love this stuff. You can use it as a spread for crostini, use it as a sandwich spread, use it as a base for a wonderful sauce for pasta, add it as a pizza topping or whatever your heard desires. It's that good.
Recipe By : Sitara
Serving Size : 10 Preparation Time :0:10
Categories : Appetizers Spreads
Amount Measure Ingredient -- Preparation Method
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1 quart pitted kalamata olives -- rinsed and drained
3 cloves garlic -- chopped
14 fillets anchovies-- drained of oil
3 tablespoons capers -- rinsed and drained
1/3 cup olive oil
juice of 2 medium lemons
Place all ingredients in Cuisinart or food processor and pulse till finely chopped but not a paste.
Note: sometimes even though kalamata olives say they are pitted, one or two will sneak by with a pit. Double check your olives as you put them in your food processor....because if you get an olive pit stuck on the blade you will think your food processor will bounce itself off the counter!!
Serving Suggestion: The pizza shown is a version of a French pissaladiere with black olive tapenade, caramelized onions and dollops of fresh goat cheese. What's not to like?
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