Spaghetti with Black Olive Tapenade
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Appears in Cook's Illustrated November/December 2013
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.
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...
