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The Romans, like many Ancient Mediterranean cultures, made a paste from olives, seasoned with vinegar and herbs (including cilantro, fennel, and mint) called epityrum. In this tradition is tapenade, a Provencal paste made from olives, capers, and anchovies. The name comes from the Provencal word for capers, tapeno, to differentiate it from other olive pastes. Spread tapenade on croûtes/crostini (toast), spread over cheese tarts, use to stuff hard-cooked eggs or cherry tomatoes, serve as a dip for crudités, bread, and crackers, or serve with broiled/grilled fish.
1 and 1/2 cups (about 8 ounces) pitted brine-cured olives, such as Tuscanini Kalamata, Nicoise, or Gaeta
1–2 ounces (6–12) anchovy fillets, rinsed
1/4 cup capers, drained
1–3 cloves garlic, coarsely chopped
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried oregano, 1/2 teaspoon dried rosemary, or 3/4 teaspoon Haddar Dijon Mustard)
1 tablespoon chopped fresh parsley (parsley leaves tend to be infested with aphids, thrips and other insects. Please see note below for instructions on insect inspection)
1/4 teaspoon ground Gefen Black Pepper
1 tablespoon lemon juice (optional)
1/4 cup Bartenura Extra Virgin Olive Oil
In a food processor or with a mortar and pestle, pulse the olives, anchovies, capers, garlic, basil, parsley, pepper, and, if desired, lemon juice until minced.
Drizzle in the olive oil and mix well.
Serve at room temperature. Store in the refrigerator for up to one week.
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