Greek Tapenade

     The Mediterranean region has given us many fine

foods but tapenade has to be in the top ten. If you

are fond of black olives and capers, try this simple

recipe for a rich and memorable appetizer. Tapenade,

by the way, comes originally from Provence and the

word for capers, tapeno, gives it its name. There are

many variations, some including anchovies or

anchovy paste, and the French often add a shot of

cognac. This variation comes from Athens where I

spent a considerable amount of time testing

tapenade on the Plaka, courtesy of the United States


¼ cup of black Kalamata olives

¼ cup of oil-cured olives, pitted

½ cup of green olives, pitted

2 teaspoons of fresh garlic, minced

3 tablespoons of capers, well-drained

3 tablespoons of olive oil

1 tablespoon of fresh lemon juice

Zest of half a lemon

½ teaspoon of fresh basil, minced

Freshly ground black pepper

Mince the olives and capers and add to the other ingredients.

Let rest for four to six hours to blend flavors. Serve with

flatbread or spread on toasted French bread, sprinkle with

parmesan or a thin slice of goat’s cheese and place under

the broiler to melt.