Kalamata Olive Tapenade
1 cup wine - for the cook
2 cups Kalamata olives, pitted
1 teaspoon anchovy paste
3 cloves garlic, coarsely chopped
2 Tablespoons pine nuts
1/2 cup olive oil
Salt and pepper
In a processor combine olives, anchovy paste, garlic and pine nuts and process until smooth.
With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste.
Pairs Well With
Recipe from Bobby Flay
For the Flavors of the Mediterranean Cooking Class -111
We served this tapenade on a tomato-mozzarella salad, but it's worthy of standing on it's own. Serve it with a baguette or as a topping on grilled fish or chicken. Even thought it's pure Bobby Flay genius, it reeks of the Mediterranean. Love ya Bobby, call me, mean it!