As a party and event planner, I am always looking out for easy to put together finger food. One of them, not only simple but delish, is made of 8 ingredients! Key to this recipe is to make it in advance and refrigerate for at least 18 hours before serving and always use untoasted pine nuts. Have you guessed what it is yet?!!!
Black Olive Tapenade.
1/3 cup pine nuts
1 1/2 cups pitted kalamata olives
1/2 cup pitted black olives
3 tablespoons capers, rinsed
2 anchovy fillets, rinsed and patted dry
2 teaspoons Dijon mustard
1/2 clove garlic, minced
1/4 cup extra virgin olive oil
In a chopper, process pine nuts until reduced to a paste, clinging to the walls and avoiding blades, for about 20 seconds. Scrape and redistribute paste and process again for another 5 seconds. Repeat this process once more until the pine nuts form a smooth, tahini-like paste.
Scrape and redistribute the paste and add olives, capers, anchovies, mustard and garlic. Finely chop the ingredients about 15 times and scrape halfway. Next, transfer to a bowl and stir in olive oil until it is well combined.
Place the tapenade into an airtight container and refrigerate for at least 18 hours or up to 2 weeks. Whenever you want to serve it, be sure to remove from the refrigerator and bring it to room temperature before serving.
(Recipe from Cook’s Illustrated)