Tapenade

Tapenade is a Provencal olive paste, very popular in the south of France. Spread it on fresh baguettes and enjoy it with a glass of crisp, fruity white wine, or use it to stuff chicken breasts.

Makes about 1 ½ cups

• 1 head garlic, roasted
• 1 cup Greek or nicoise olives, pitted
• 2 Tbsp. capers
• 2 to 3 anchovy fillets
• 1 tsp. fresh thyme, chopped
• 2 Tbsp. dark rum
• 4 Tbsp. extra-virgin olive oil
• ½ tsp. ground pepper

Instructions

1. Remove the papery skin from the garlic cloves.
2. Place the garlic, olives, capers, anchovy and thyme in the bowl of a food processor. Pulse about 10-15 times until it is chunky.
3. Add the rum and olive oil and pulse it a few more times. Do not completely puree it.
4. Add the pepper.

Store in clean jars covered with a layer of olive oil. Chill until ready to use.

Recipe by Caren McSherry