The French love their olive spread made from lusty black Nicoise
olives. The Italians choose rich Gaeta olives for theirs. However,
the Spanish Manzanilla olives offer a fruitier-tasting version.
These olives are small, slightly sweeter green olives available
on most supermarket shelves. Blended with extra virgin Spanish olive
oil, which has a smooth, sweet flavor reminiscent of fruit and almonds,
the bite of the tapenade is mellowed and then brightened with the
addition of lemon juice and cilantro. Spread on large croutons,
brushed with oil and toasted, and serve with a Fino sherry for a
perfect hors d'oeuvre. Have small bowls of almonds and dried cherries
alongside to sweeten the palate.
- 1 1/2 cups pitted Spanish Manzanilla olives
- 1 clove garlic, finely chopped
- 1 tsp capers, drained
- 1/4 cup extra virgin Spanish olive oil
- 1 tsp lemon juice
- 2 tbsps fresh cilantro leaves, chopped
- Freshly ground black pepper to taste
In a food processor, combine olives, garlic and capers. Process
until just smooth, scraping down the sides of the bowl if necessary.
With the machine running, slowly drizzle in the oil and lemon juice
through the feed tube and process until well combined. Transfer
the mixture to a bowl and fold in the cilantro and pepper. Let rest
at room temperature for 1 hour for the flavors to come out.