Spanish Olive Tapenade
The French love their olive spread made from lusty black Nicoise olives.
The Italians choose rich Gaeta olives for theirs. However, the Spanish
Manzanilla olives offer a fruitier-tasting version. These olives are small,
slightly sweeter green olives available on most supermarket shelves. Blended
with extra virgin Spanish olive oil, which has a smooth, sweet flavor
reminiscent of fruit and almonds, the bite of the tapenade is mellowed and
then brightened with the addition of lemon juice and cilantro. Spread on large
croutons, brushed with oil and toasted, and serve with a Fino sherry for a
perfect hors d'oeuvre. Have small bowls of almonds and dried cherries
alongside to sweeten the palate.
Makes 1 cup
Ingredients:
1 1/2 cups pitted Spanish Manzanilla olives
1 clove garlic, finely chopped
1 teaspoon capers, drained
1/4 cup extra virgin Spanish olive oil
1 teaspoon lemon juice
2 tablespoons fresh cilantro leaves, chopped
freshly ground black pepper to taste
Preparation:
In a food processor, combine olives, garlic and capers. Process until just
smooth, scraping down the sides of the bowl if necessary. With the machine
running, slowly drizzle in the oil and lemon juice through the feed tube and
process until well combined. Transfer the mixture to a bowl and fold in the
cilantro and pepper. Let rest at room temperature for 1 hour for the flavors
to come out.
