With Super Bowl coming up this Sunday, this was a great selection for our CTBF group.
It was so simple and easy to make, goes well with just about any chip/cracker, or even cut up veggies.
I chose a combination of Niçoise olives and canned black olives. Both of these were pitted making the whole job so much easier.
I did find it to be a bit salty, but delicious all the same. I rinsed the capers as David suggests, but I think possibly it was the anchovies that added the additional salt.
Maybe after the ingredients blend for another day, the flavors will be less salty.
Unfortunately, I am having problems transferring my photos from my camera to the I-mac and I cannot bring them up to post.
That said, this was one delicious tapenade and a recipe I will keep.