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I made this yesterday for the first time. I didn't have a recipe but guessed at the ingedients in the excellent tapenade served at Bistro Provence in Florida. It came out extremely well so I thought I'd share the recipe. I didn't measure anything so amounts are approximate..

In a food processor, I put two cloves of garlic and about 15 fresh rosemary leaves (needles or whatever you call them). I pulsed it a couple of times to chop the garlic, then added about 9 ounces of fairly dry pitted Moroccan oil-cured olives and pulsed it a few times. Then I added some sea salt and evoo and pulsed it a couple times to get the desired consistency. It was a drop thick, so I added a bit more evoo.
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Usually tapenade has anchovies, but I've had it without and, personally I've liked it better without.

I've also had some tapenades with sun-dried tomatoes and some with capers, but anyway, I like the recipie you used -- sounds pretty much like what I like to do when making a tapenade, although I generally prefer to use pitted nicoise olives, if I can get them.
Originally posted by Board-O:
I had no idea anchovies were used in tapenade. I just winged this. I did get some saltiness from the sea salt.

Arrr Billy, but the salt you get from the anchovies makes it truly maritime. Wink Of course, that depends upon your feelings for anchovies. 1 or 2 at the most depending upon batch size. And yes to the capers also.
That does sound good Board-O. Although I have two larges plants out back, the rosemary wouldn't have occured to me either. And personally, except in Caesar salad, I can do without anchovies.
When I tried my hand at this, I used about a 75% nicoise to 25% green cocktail olive mixture, with garlic, pine nuts and evoo. Folks seemed to like it.

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