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
  1. In a processor combine olives, anchovy paste, garlic and pine nuts and process until smooth.
  2. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste.
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!