TAPENADE

"Don’t let the name throw you. Tapenade (ta-pen-AHD) is a kind of Mediterranean relish made from olives and capers. It has a bitingly fresh and rich flavor that perks up just about anything. I like to spread it on crackers or slather it over grilled tuna steaks, pork tenderloin, or lamb chops. Try it on Bruschetta. It goes almost anywhere–snack, dip, topping for main dish. Tapenade is a good basic spread to have at a tailgate. The proportions here make over 3 cups but it keeps in the fridge for a month or two. Halve the recipe if you want less. Don’t use canned olives–they have a metallic taste."

2 cups pitted black olives, preferably oil-cured, niçoise, or kalamata
1/4 cup drained capers
1 can (2 ounces) anchovies, rinsed and patted dry
2 garlic cloves, chopped
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
1 tablespoon fresh thyme
3 cups loosely packed fresh parsley
1/2 teaspoon ground black pepper

BEFORE YOU GO:
Put everything in a food processor and blend until finely minced but not completely pureed, about 20 seconds. Spoon into a serving bowl or zipper-lock bag, cover or seal, and chill in refrigerator or cooler.

WHEN YOU GET THERE:
Remove from cooler 20 minutes before serving or using.

NEIGHBORLY TIP:
If you don’t like anchovies, replace them with 11⁄2 cups pine nuts.

Makes about 3 1/2 cups
Excerpted from The Tailgater's Cookbook by David Joachim
Copyright © 2005 by David Joachim. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.