Tapenade Extraordinaire by Julie Michels.
1-8 oz jar of sundried tomatoes (drain and reserve the oil)
8 oz pitted black olives (the smooth and the wrinkly kind 50:50)
3-6 anchovy fillets drained and patted dry
3 finely chopped cloves of garlic
1 tablespoon of capers
2 teaspoons of lemon juice
4 tablespoons of chopped parsley
A couple shots of worcestershire sauce
Put everything either into a) a food processor or b) beat into submission with a mortar and pestle until you’ve got a paste that’s not too smooth. The chunky bits make the texture more interesting. Now comes the hard part (because seriously, you will want to grab the nearest spoon and begin to devour it). Place the now, nearly ready tapenade into a non-conductive container with a lid that seals the air out and put it in the fridge for at least a couple of hours and preferably overnight.
When you’re ready to serve, bring out the toasted pitas, crackers or crusty bread and maybe some goat’s cheese. Now GO TO TOWN!
Another idea is to take the tapenade and mix it into burgers or use as a marinade for your protein or other food item of choice….AMAZING!!
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