Tapenade         



Serve this intensely flavored, thick mixture as an appetizer on rustic bread.
This is the closest I can come to Casanova's in Carmel.



1/2 cup, good black olives (such as Kalamata) – pitted
1/4 cup, green olives [OR substitute 3/4 cup TOTAL of oil-cured black olives]
3 or 4 anchovy fillets
2 cloves, garlic
2 tablespoons, drained capers
1 1/2 tablespoons, fresh lemon juice
2 teaspoons, Dijon mustard (optional)
1 cup, fresh basil leaves
1/4 cup, fruity olive oil – or more as needed
OPTIONAL: part or all of one 7-ounce can, oil packed Italian tuna – drained

In a food processor using the steel blade, combine the olives, anchovy fillets, garlic, capers, lemon juice, mustard (if using) and basil leaves. Process until smooth. Add the tuna if using, and process again until smoothly incorporated.

With the motor running, slowly dribble in the oil through the feed tube to make a thick, fluffy sauce. Taste and correct seasoning. Scrape mixture into a bowl; cover and refrigerate until ready to serve. [Serve at room temperature for best flavor.] Tapenade will keep, refrigerated, for one week.

Makes about 1½ Cups