Tapenade

I first tasted this during a couple weeks in Provence, 13 years ago. It's so easy to make these days as we can get so many fresh ingredients we could never get then. One thing that's more difficult and that I highly recommend is finding tuna canned in oil rather than water (I can actually get it now in my supermarket, but in the imported aisle). The flavor really contributes to the end product. I love this the most on crudites, but you can use it in stuffed veg, hard-boiled eggs or tossed with pasta.

1/2 cup Kalamata olives, pitted
1/4 cup imported green olives, pitted
4 anchovy fillets (in oil or salt cured)
1 garlic clove
2 Tblsp capers, drained
2 Tblsp oil-packed tuna, drained
1 Tblsp lemon juice
1 cup fresh basil leaves, rinsed and patted dry
1/4 cup best-quality extra virgin olive oil

Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in a food processor fitted with a steel blade. Process till smooth.
With the motor running, dribble in the oil * to make a thick, fluffy sauce.
Tapenade will keep refrigerated for at least a week. It also lends itself to freezing.
This recipe doubles well.

*Check out my next entry regarding dribbling oil into the bowl of a food processor!