RCP: Black and green olive tapenade

Black and Green Olive Tapenade

(don't remember where I got this) Use the proper olives to avoid too salty a tapenade.

This is an adaptation of Wolfgang Puck's recipe

1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup sun dried tomatoes in oil, drained
1 tablespoon capers
1 garlic clove (at least)
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
Crostini

Using the pulse button, process until coarsely chopped and well
blended. Continue to process, slowly adding the olive oil. Refrigerate in a
covered container.

Spread goat cheese on a crostini then top with tapenade. Couldn't keep up with the demand for these.

I just made this exact recipe Sunday and it was excellent albeit too salty.

Used a couple of fancy olives from the deli case and now my inclination is just to use standard canned black olives and regular pimento-stuffed green olives.

Would have been much easier and probably tasted better.

I found the recipe on Epicurious or Saveur's site.

Fred

Hi Fred,
I've made this with other olives like kalamata and different green ones but this particular combination gives a lovely flavor without too much salt. If I can find the recipe on either of those sites you mentioned, I'll edit the recipe to reflect the source.
Thanks

[Jenise]

Hmmm...I need to make some appetizers for a docktail party (that's not misspelled) on Friday. This will be PERFECT!