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.
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
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.