Recipe: Tapenade (food processor)

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, ni oise, 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.