A tapenade is often a great appetizer late in the afternoon or just before dinner with a glass of wine or some spirits. We enjoy this tapenade along with a half of a cracked Dungeness crab, or some Gravlax, or smoked salmon cream cheese spread.
2 tbsp extra virgin olive oil
5 tbsp capers
½ C green olives
1 tbsp garlic, crushed (about 4 cloves)
2 anchovy filets
Rinse canned anchovy filets in fresh water very well. Finely chop and mix all ingredients together. You may need to use the back of a tablespoon to mash the various ingredients together. Stir, then mash again to make the tapenade. Chill for 1 hour or more. Serve with rounds of French bread or crackers.
TOTAL TIME: 65 min
Can use pimento stuffed green olives. Photo note: Relaxing on the foredeck of the MV Independence while at anchor in Squirrel Cove, BC.
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