Olive Tapenade On Flatbread (2 Ways)
1/2 pound pitted mixed olives
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
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. Transfer to a bowl and serve. You may also serve it on flatbread for a healthy snack!
SUN DRIED TOMATO TAPENADE
1 cup sun dried tomatoes, drained (reserve the oil) shopping list
2 medium cloves garlic, peeled
1 tbsp. drained capers packed in brine
1 tbsp. minced fresh basil or basil pesto or scant 1 tsp. crumbled dried basil
1/2 to 1 tsp. salt, to taste
1/8 tsp. crumbled dried oregano
1/2 tsp. minced fresh rosemary leaves or 1/8 to 1/4 tsp. crumbled dried rosemary
3 to 5 tbsp. olive oil, including some of the oil in which the tomatoes were packed
1 tbsp. red wine vinegar
Place the tomatoes in a food processor and chop to a coarse puree. Remove and reserve them. With the motor of the processor running, drop in the garlic and chop it fine, scraping down the bowl once or twice. Add the capers and process the mixture to a course puree. Turn off the machine.
Return the chopped tomatoes to the processor. Add the basil, 1/2 tsp. salt, the oregano, rosemary, 3 tbsp. oil and the vinegar. Process the ingredients briefly, just long enough to mix them well; the texture should be slightly rough. Taste the mixture and add more seasonings and, if desired, more oil, stirring in the additions by hand to avoid over-processing.
Scrape the tomato essence into a clean, dry jar and store it, covered, in the fridge where it will keep indefinitely. Let it come to room temperature before serving. Makes about 1 cup.