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

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Appears in Cook's Illustrated November/December 2013

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SERVES6 (Makes about 1 1/2 cups)

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WHY THIS RECIPE WORKS

Most olive tapenade recipes include every ingredient but the kitchen sink and lack balanced olive flavor. For the best olive character, we use a ratio of 3 parts bright, fruity, water- or brine-cured olives to 1 part earthy, rich, salt-cure...

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