Green Olive and Basil Tapenade

"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."

H. H. Munro (1870-1916), Scottish author

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Boy, oh boy! The combination of Spanish green olives and garden fresh basil is not only good to the taste buds but good to the nose as well. This tapenade totally rocks on bruschetta.

Preparation Time: 15 minutes plus sit time Serving Size: 1 1/2 cups

2 tablespoons pine nuts
1 large clove garlic
1/2 cup packed fresh basil
1 cup Spanish Queen green olives, pimentos removed
2 anchovy filets

2 tablespoons capers
1 teaspoon white wine vinegar
1/4 cup olive oil
kosher salt and fresh cracked black pepper

Pulse pine nuts and garlic in food processor until coarsely chopped. Coarsely chop the fresh basil and green olives. Add to the food processor and pulse a few times. Add the anchovies, capers, white wine vinegar and olive oil to the processor. Pulse until finely chopped and smooth. Taste for salt, and fresh cracked black pepper and pulse to combine. Allow to sit at least 1 hour or longer before serving. Flavor will increase as it sits.

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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."