Black Olive Tapenade

Name: Black Olive Tapenade
Yield: Serves 6 (Makes about 1 1/2 cups)
Ingredients: 1/3 cup, pine nuts; 1 1/2 cups, pitted kalamata olives; 1/2 cup pitted salt-cured, black olives; 3 tablespoons, capers, rinsed; 2 , anchovy fillets, rinsed and patted dry; 2 teaspoons, Dijon mustard; 1/2 , garlic clove, minced; 1/4 cup, extra-virgin olive oil

Side Dishes
Vegetables
Condiments

By Dan Souza ･ Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

SERVES 6 (Makes about 1 1/2 cups)

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