Boiled Potatoes with Black Olive Tapenade

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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 4 to 6

TIME 35 minutes

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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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