Despite his tendency to explain things in such extreme detail that it makes me want to watch E! and read People magazine for 24-hours straight just to give my brain a rest, Alton Brown knows his shiz. This recipe was taken from his and was salty, rich deliciousness. The Chef is usually not a fan of olives, but tapenade made him a believer, so try it on for size if you’re a skeptic.
1/2 pound pitted mixed olives*
2 anchovy fillets, rinsed**
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
1/4 tsp freshly cracked black pepper
- Thoroughly rinse the olives in cool water.
- Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. (I processed less because I like it to keep a sturdier texture. That is the weirdest phrase I’ve typed in a while.) Transfer to a bowl and serve with homemade crostini or pita bread – it needs a bready texture to soak up the saltiness, so purchase accordingly.
*I’d suggest 1/3 each of green, black and something funky like kalamata.
**Just pull them out of the can and go with it. Over-thinking is bad as far as these weird but nummy little thingies go.