Emily Castles

It’s summer. (Sort of, here in Montana.) Besides loading up on beach books and scrambling to find enough weekends or weeks off to play, it’s time to try out a new or favorite summer dish. I’m taking Green Olive Tapenade to Flathead Lake this weekend, for a Wild Women’s Weekend. FYI, board games and painting toenails are about as wild as it gets. Because it’s women though, food is a serious issue. Must rise to the occasion. Here’s my recipe, adapted from Some Magazine which was British and I could never remember how many grams are in an ounce. You can leave out the anchovies entirely. If you like anchovies you can either use olives stuffed with them, or add as many of them as you like during the first “whizz.”

Green Olive TapenadeGreen Olive Tapenade

8 or 10 oz. jar of green olives stuffed with garlic or anchovies, drained

2 cloves garlic (if using anchovy-stuffed olives)

Half handful fresh basil leaves

1 slice stale bread, wetted and squeezed dry

1/4 cup good olive oil

1-2 tsp white wine vinegar

good grind sea salt to taste

Salted crackers, toasted baguette rounds, or lettuce leaves to serve

Put olives, garlic/anchovies, basil, and bread into a food processor and whizz for 30 sec. With machine running, drizzle in enough olive oil to create a pleasant texture, then add vinegar to taste with a final whizz. Serve with crackers, toast, and lettuce. Serves 4-6.

In the British mag they say serve with a glass of something chilled. Brilliant!