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Potatoes Tapenade




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


Tapenade is a thick paste made from olives, capers, olive oil and other savory ingredients. It's generally served as a condiment or with light meats and seafood


List of Ingredients




1 pound new red potatoes, smallest size, quartered
1/2 cup calamata olives, pitted
2 teaspoon garlic clove, chopped
4 - anchovies,
1 tablespoon fresh basil, chopped
1 tablespoon olive oil,
1/4 teaspoon salt,
1/4 teaspoon freshly cracked black pepper,


Recipe



1 Place trimmed potatoes in boiling salted water; cook until just tender, about 8 to 10 minutes. (Potatoes should give little or no resistence when pierced with knife tip.)
2 Combine olives, garlic, anchovies, and basil in food processor. Pulse into paste, about 30 seconds.
3 Scrape sides, cover, and gradually add oil with food processor running. Process until smooth and thick.
4 Combine tapenade (olive mixture) with cooked potatoes in a large mixing bowl. Adjust seasoning to taste with salt and pepper. Serve warm or chill until needed.