Friday, June 7, 2013

olive tapenade

     *This recipe was originally published in 2011 as part of a recipe for a delicious roasted chicken. It was sort-of lost near the end of the article. I make it so often and friends love it so much that I decided it should stand on its own, because...
IT. IS. FABULOUS.
     This tapenade is indispensable. I adapted it from one found several years ago. The original recipe used Kalamata olives and large, green Queen olives, but I utilize whatever I have.
     I have enlisted this tapenade to enhance an entree, add to an appetizer and snap up the flavor of homemade soup. You can whip it up in seconds. It stores in the fridge well. I try to always keep some on hand.
Ingredients
1 cup pitted black Kalamata olives
1 shallot, peeled and roughly chopped
1 to 2 teaspoons Jack Daniels
1/4 cup extra-virgin olive oil
Directions
Be sure to buy Kalamata olives in their own, lovely briney liquid. Do NOT settle for those fake-looking canned olives.
Place the shallots and olives in the bowl of a food processor. Pulse until finely chopped. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream.
     Serve with toasted bruscetta, or pita and homemade hummus. Spoon atop roasted chicken, dollop in soup... there are endless ideas.

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