Tapenade
Made this tapenade tonight, and it was pronounced "superb." Adapted (and simplified procedurally) from this recipe. The procedure on the link calls for a fairly sophisticated procedural methods, but I did it all in one and a half steps, and it turned out beautifully.
Ingredients:
3 cups pitted black olives (I used half kalamatas and half jive old canned black olives)
1/2 cup capers
1/4 cup fresh rosemary and thyme or other leafy herbs (No wood)[I didn't actually measure - I put in a few sprigs of each. The original called for 1/2 cup of fresh basil which is subtler than rosemary and takes up more space than little thyme leaves.]
2 cloves garlic
5 tbsp olive oil
1 pinch sea salt
Procedure:
Chop garlic very finely or process it in the machine to be finely chopped. Combine everything in the food processor and process coarsely.
Serve on sliced baguette.
Ingredients:
3 cups pitted black olives (I used half kalamatas and half jive old canned black olives)
1/2 cup capers
1/4 cup fresh rosemary and thyme or other leafy herbs (No wood)[I didn't actually measure - I put in a few sprigs of each. The original called for 1/2 cup of fresh basil which is subtler than rosemary and takes up more space than little thyme leaves.]
2 cloves garlic
5 tbsp olive oil
1 pinch sea salt
Procedure:
Chop garlic very finely or process it in the machine to be finely chopped. Combine everything in the food processor and process coarsely.
Serve on sliced baguette.