Olive tapenade is a topping for just about anything... meats, bread, jello, you name it. I've had tapenade that is too damn salty. This is cut with sauteed vegetables but remains true to the style...
2 dozen pitted olives - green and kalamata mix
5 medium white mushrooms
1/2 medium onion
1 large celery stalk
olive oil
fresh lemon juice
Coarsely chop all the veggies and toss them into a skillet with olive oil. Sweat until done about 5 minutes. Add more olive oil until coated and teaspoon lemon juice. Grind fresh pepper to taste. Chill.
Serve with crusty bread, fresh cheese and wine.
Copyright © 2012 Douglas Shumaker
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