Olive Tapenade

You're a blender whir away from a traditional French condiment. Delicious served on crackers or with raw veggies. MORE+ LESS-

By Betty Crocker Kitchens

January 30, 2006

1 1/2

cups pitted kalamata or ripe olives

1/4

cup chopped walnuts

tablespoons olive or vegetable oil

tablespoons capers, drained

1 1/2

teaspoons fresh rosemary leaves

teaspoon Italian seasoning

cloves garlic

Chopped red bell pepper, if desired

Assorted crackers, if desired

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1

Place all ingredients except bell pepper and crackers in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse.
2

Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers.

Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings.
Capers are the flower buds of a shrub that grows around the Mediterranean. The buds are dried and then pickled in a vineger brine. Capers enliven sauces and are especially delicious with many fish and veal dishes.