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Don’t you just love starter dips, hummuses and tapenades? Since you can make them a day ahead, they’re easy to make and practical. Enjoy this quick and delicious tapenade during the holidays and whenever…. Happy Holidays to All!
Ingredients:
3/4 cup kalamata olives, pitted
3/4 cups black olives, pitted
2 garlic cloves, chopped
1 tablespoon capers, drained & chopped
4 anchovy fillets
6 dried small figs (preferably Calmyra varietal)
1/4 cup olive oil
Crackers, mozzarella balls (bocconcini) or other cheese, cranberries or nuts.
Directions:
1. In a food processor, combine the olives, garlic, capers, anchovies, figs and olive oil.
2. Pulse-blend until the tapenade is pureed but still a little coarse in texture.
3. Taste and, if needed, add salt. You may not need salt due to the anchovies.
4. Serve immediately with your favorite crackers, mozzarella balls, cranberries and/or nuts.
5. Alternatively, store in a glass or porcelain bowl, covered tightly with plastic wrap in refrigerator, and serve within 1 to 2 days.
Text & Photograph ©2023 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
