Ojai Tapenade
Alice Asquith of Ojai Olive Oil gave us this thick, savory dip, passed on to her by a relative from Provence, the birthplace of tapenade. Prep and Cook Time: about 1 hour. Notes: If the olives taste too salty or vinegary, rinse them with water before using. The tapenade may be made up to a week ahead and kept chilled, covered.
- Servings: 2
Source: Sunset Magazine
Ingredients
- large head fennel, stalks trimmed
- tablespoon oil-packed tuna
- tablespoon chopped flat-leaf parsley
- oil-packed anchovy fillets, chopped
- tablespoons capers, rinsed and drained
- teaspoon dried thyme
- pitted mild black olives, such as kalamata or Niçoise
- teaspoon Dijon mustard
- extra-virgin olive oil
- pound green beans, ends trimmed
- small head cauliflower, cut into florets
- pound small red thin-skinned potatoes
- to 10 radishes, halved if large
- grape or cherry tomatoes