Add Olive Sauce to ragu or marinara for a different layer of flavor. Use on crostini or bruschetta. Roast beef, pork, and chicken taste extra special with a dollop of Olive Sauce on the side.
Black Olive Tapenade
Makes 2 cups
¾ cup oil-cured black olives
6 canned flat anchovy fillets
2 T. shredded fresh basil leaves
2 large cloves garlic, peeled and mashed
1 t. crushed fennel seeds
1 T. grated orange zest
¼-1/2 t. hot red pepper flakes
2 T. fresh lemon juice
6 T. extra virgin olive oil
2 T. capers, lightly minced, leaving some whole
Place all ingredients except capers in a blender. Puree until almost completely smooth. Use to make Olive Sauce (below).
Makes 1 cup
½ cup black olive tapenade
2 garlic cloves, peeled and lightly flattened with a cleaver
1 T. finely minced fresh rosemary leaves
½ cup extra-virgin olive oil
2 T. aged balsamic vinegar (if using supermarket balsamic vinegar, add a teaspoon or so of dark brown sugar along with the vinegar)
Mix all ingredients in a bowl. Cover with plastic wrap and leave at room temperature about an hour or so before serving. Take out the garlic cloves before serving.
© 2008 C. Bertelsen