The saltiness of your olives will determine how many anchovies you use. For best results, make the recipe in the following amount, making additional batches if you want larger quantities. It will keep for a few weeks in the refrigerator.
Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the anchovies in several changes of water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones. Put the pitted olives, anchovies, almonds, garlic, capers, lemon juice, and olive oil in a food processor; process until a coarse paste forms.
It makes a tangy topping for savory tarts and pizza and is delicious tossed with pasta along with a little olive oil and some fresh goat cheese. Brennan also tucks this tapenade under the skin of a chicken breast as a flavor booster.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips