Olive Tapenade

It can't be summer without it! So delicious with baked goat cheese, some crackers or crusty French bread, and a glass of chilled Sangria.

One can buy a jar, but I find it too salty with too much oil. Here is my recipe, just takes a few minutes using olives and fresh herbs from the garden, and the result is oh so good!

Ingredients
1 cup kalamata olives, rinsed
1 cup green olives, rinsed ( I use pimento-stuffed olives)
1/4 cup dried tomatoes, chopped
1 to 2 tablespoon capers (to taste), rinsed
1 garlic clove minced
1 tablespoon fresh chopped basil leaves
1/2 tablespoon fresh chopped thyme leaves
1/2 tablespoon fresh chopped parsley leaves
1/4 tablespoon fresh chopped oregano leaves
1 tablespoon lemon juice
black pepper
1 anchovy fillet, rinsed and chopped (don't omit)
2 tablespoons olive oil

Directions

Use a food processor ( I love my Cuisinart Mini-Prep Plus), pulse until coarsely chopped and well blended.
Add olive oil, pulse a few more times.

Keep up to 2 weeks in the fridge, if it ever lasts that long ;-)

While grilling fish, such as Cod filets, saute a shallot and garlic, add halved cherry tomatoes, oregano, add a splash of balsamic vinegar. Spoon some olive tapenade over fish and top with the tomatoes. Yumm!