Olive tapenade is a fab dish to make when you are having guests or need to make something to schlep to a gig offsite. Of course the fact that not everyone grooves on olives could jack up this plan. So make this if you really know your audience.

Since the Jersey Girl comes from a bunch of Italianos, you can bet your bottom dollar that my fam digs the olive tapenade and will hunt you down for the recipe and ask about it over and over and over again. The recipe comes from Debi Mazar and her Tuscan farmer chef husband Gabriele Corcos. I love it because I get to use my mortar and pestle. And the fresh parsley and lemon juice really brighten it all up. I serve it with sliced tomatoes, goat cheese and toasted bread or crackers. For a real festive look get a box of those mini phyllo shells in your frozen food section. Prepare as the box says, then fill with tapenade, a dollop of goat cheese and half a grape tomato. So cute:

Pitting olives isn’t exactly the most glammest of job. In fact, it’s the pits. Ba dum dum. In case you don’t know how to do it: Gently push down firmly on a back of a knife placed over a whole olive. The pit will push out of the olive. Consequently, it will probably roll onto the floor or all over the counter making an oily mess and prompting a stream of profanity. So have wine and your swear jar on hand. And maybe just buy pitted olives.

I love the mix of green and black olives in this. The colors and deep flavors are gorgeous up against lovely tomatoes and soft goat cheese.

Olive Tapenade

Recipe by Gabriele Corcos and Debi Mazar from Extra VirginCourse: AppetizersCuisine: ItalianDifficulty: Medium

Servings

20

servings

Prep time

20

minutes

Ingredients

• 2 anchovy filets

• 1 garlic clove, smashed

• 1 cup black Nostraline olives, pitted and roughly chopped

• 1 cup green Sicilian olives, pitted and roughly chopped

• 1/2 cup extra virgin olive oil, plus more for serving

• 1 Tbsp. fresh lemon juice

• 2 Tbsp. chopped fresh Italian parsley

• 1/2 Tbsp. capers, rinsed and chopped

• Toasted country bread slices, rubbed with raw garlic, for serving

• 1 heirloom tomato, sliced, for serving

Directions

• Mash the anchovies with the garlic in  a mortar and pestle, then mix well with the chopped olives. Combine with the 1/2 cup olive oil, the lemon juice, parsley and capers.
• Spread the tapenade on the garlic rubbed toasts. Drizzle with olive oil and top with a slice of beautiful heirloom tomato.
  
  Please note: The Jersey Girl serves this with goat cheese as well. It is delish on top of your fave crackers or in phyllo shells, topped with a grape tomato half.