Kalamata and Sun-Dried Tomato Tapenade

(First Prize recipe at Los Olivos Jazz and Olive Festival)

This recipe has been a hit two years running at the annual Los Olivos Jazz and Olive Festival charity fund raiser.  Even people who say they don’t like olives seem to like this.  The sun-dried tomatoes, lemon zest, and fresh herbs help balance the briny olives.  (Note that even if you don’t like anchovies, the small amount included here disappears into the background and provides essential savory umami tastiness without any fishiness.)

6.5 oz. by weight of good quality pitted Kalamata olives, drained and rinsed. (This is a bit more than cup or so in volume.  Trader Joe’s sells a jar this size. )
½ cup oil-packed sun-dried tomatoes, drained, coarsely chopped
1 tablespoon of capers, drained, rinsed, and chopped.
½ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
½ tablespoon lemon juice
¼ teaspoon grated lemon zest
2-3 anchovy fillets, minced, or 1 teaspoon of anchovy paste.
1 small clove of pressed garlic
1 tablespoon fresh basil, finely chopped
1 teaspoon fresh thyme, finely chopped
⅛ teaspoon. crushed red pepper flakes
small pinch of cayenne pepper
½ teaspoon dried Italian seasoning, ground (or substitute a bit of dried oregano)
⅛-to-¼ cup of good extra virgin olive oil

Place all ingredients, except the olive oil ,into a food processor and pulse until desired consistency is reached.  Add some of the olive oil and pulse again if you want it a bit creamier.  Taste and adjust seasonings as needed.

While letting the mixture sit overnight in the fridge help bring all the flavor together, you can also just serve immediately.  It is best at room temperature.  Keeps in the refrigerator 3-5 days.

Serve on whole-grain crackers spread with a bit of cream cheese, or on crostini, endive leaves, or whatever works for you.  Also tasty on sandwiches and grilled fish or chicken.