Carol's Tapenade

The Gourmandise School   of Sweets and Savories

Here's a quick favorite from Carol's collection.   One of my most memorable experiences this year was teaching in southwest France. Beautiful assortments of olives at all the open-air markets! You can use any brined olive you favor (don't forget to get the pitted ones). This tapenade is excellent served with a fresh cut baguette and some soft goat cheese. It is also tasty spooned on a piece of grilled fish.  Tapenade 2 cups pitted, brined olives, rinsed, dried and finely chopped;  picholine, nicoise or kalamata are good choices 2 Tbsps capers, finely chopped  1/2 cup roasted almonds, finely chopped 1 clove garlic, peeled and finely minced  1 tsp orange zest  1/3  cup extra virgin olive oil  2 Tbsps minced parsley Combine ingredients in a bowl. The tapenade can be made 24 hours before serving. Have a delicious day! Clémence and Hadley