Black Olive–Walnut Tapenade

by Brenda Langton, Tastemaker in Residence

This recipe calls for Moroccan olives, which we really like in a tapenade; however, you can make this tapenade with kalamatas or another good black olive. Soak the olives if they are salty. The variation, made with tofu, makes a great spread or dip. // makes 1 1/2 cups

photo from DREENABURTON

Ingredients

1 cup pitted Moroccan olives, rinsed well

2 cloves garlic, coarsely chopped

1⁄3 cup chopped walnuts

3 tablespoons olive oil

3 tablespoons minced green onions or 2 tablespoons chopped red onion

3 tablespoons chopped fresh basil

1 tablespoon fresh lemon juice

3 tablespoons water

Pepper

Instructions

1. In a food processor, chop up the olives, garlic, and walnuts. Drizzle in the olive oil. Do not overprocess, you want to retain some texture.

2. Stir in the green onion, basil, lemon juice, water, and pepper.

Variation

1. Okay, we know this sounds a little weird, but this tapenade is really good when you add half a cake of pureed soft tofu. It turns the tapenade into a great sandwich spread or a less salty dip for vegetables and pita.

2. Place 6 ounces of firm or extra-firm tofu in a food processor. Add the olives, garlic, and walnuts and process until smooth. Fold in the green onions, basil, lemon juice, 1⁄2 teaspoon salt, pepper, and water.