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Appetizers, Sauces and Condiments

Lulu's tapenade

Lulu's tapenade
Kirk McKoy / Los Angeles Times

As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner aperitif. Sometimes it's all I can do to make it to that magical hour when I'm handed a Campari and soda or ... Read more

Total time: 15 minutes | Serves 6 t 8
  • 1/2 pound large Greek-style black olives, pitted
  • 2 salted anchovies, rinsed and filleted, or 4 fillets
  • 3 tablespoons capers
  • 1 garlic clove, peeled and pounded to a paste with a pinch of coarse salt
  • Small pinch of cayenne
  • 1 teaspoon tender young savory leaves, finely chopped, or a pinch of crumbled dry savory leaves
  • 1/4 cup olive oil

Step 1In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree. Add the olive oil and process only until the mixture is homogenous — a couple of rapid whirs. This makes about 1¼ cups tapenade.

Note: This recipe is adapted from "Lulu's Provencal Table" by Richard Olney.

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