This olive and caper
spread is the absolute best at parties. Be sure to serve with plenty of
elegant crackers (not saltines!)
Tapenade
From Sundays at Moosewood Restaurant
1 cup Nicoise or Greek olives, rinsed and pitted
2 tbsp. capers
1 garlic clove, pressed
1 cup pinenuts
1 tbsp. olive oil
1 tbsp. fresh lemon juice
1/2 tsp. dried thyme or basil
1/4 tsp. freshly ground black pepper
1 1/2 - 2 cups stemmed parsley
Using a food processor, blend all of the ingredients until the tapenade
is just smooth enough to spread without becoming a paste. Tapenade will
keep a week in the fridge and the flavor will intensify with age.