Slow, Abundant, and Deeply Gathered
Tapenade is one of those preparations that rewards patience and a generous hand. There is something almost meditative about the process — the quiet work of bringing together ingredients that have each already done their own slow becoming, cured and dried and roasted into something concentrated and true. The result is a spread that carries depth without heaviness, a richness that settles rather than overwhelms. Set it out with good bread and let the table do the rest.
Ingredients
- 1/2 cups Vigo Calamata Olives
- 7 ounces Alessi Sun Dried Tomatoes
- 1 teaspoon Alessi Garlic Puree
- 1 tablespoon Alessi Capers
- 1 tablespoon shallots, chopped
- 1 tablespoon fresh parsley, chopped
- 12 ounces Alessi Roasted Red Peppers, drained
- 1 cup Alessi Extra Virgin Olive Oil
- 1/2 cups Alessi Pine Nuts
- 2 tablespoons Alessi Balsamic Vinegar
- Alessi Sea Salt
- Alessi Black Pepper
Instructions
- Place ingredients in a food processor and process until smooth. Serve with crackers.
