Olive and Caper Tapenade

Complex flavor and an unusual look with flecks of green, this recipe is truly a keeper.

I'm not a huge fan of olives, and as a result, most tapenades are just too much for me. This one, though, has as many capers as it does olives. It also has anchovy fillets (I used the suggested salt-packed, rinsing and deboning it according to instruction in Zuni Cafe Cookbook), fresh basil, olive oil, and lemon juice. There is so much going on in this simple topping, the olives are there but not the dominant note.

I prepared this tapenade as a mix-in for this pea soup. We also tasted it on crackers. Delicious!

This was easy to prepare. I used the chopper attachment for my immersion blender (made a 1/2 batch).