Ingredients
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1 cup pitted Kalamata Olives
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4 small cloves Garlic
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2 tablespoons extra-virgin Olive Oil
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2 tablespoons fresh Lemon Juice
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2 tablespoons coarsely chopped fresh Marjoram
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2 tablespoons chopped fresh flat-leaf Parsley
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4 ripe Tomatoes
Directions
Niçoise olives are called for in the traditional recipe, but they are small and a real chore to pit. If you don’t have the time or the patience, Italian Gaeta olives would be my next choice, and Greek Kalamata, third. All of them are pungent and full-flavored. The dark, briny earthiness of the olives plays a rousing counterpoint to thick juicy slabs of ripe tomato. Garnish with nasturtium blossoms and leaves, if available.
Steps
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1
Done
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Combine the olives, garlic, olive oil, lemon juice, marjoram, and 1 tablespoon of the parsley in a food processor. Pulse the machine on and off until the mixture is nearly smooth, retaining a bit of texture. Transfer the tapenade to a bowl. (It will keep for up to 2 days, covered and refrigerated.) |
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2
Done
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To serve, arrange the tomato slices on a large platter. Spread a tablespoon of the tapenade on each slice. Sprinkle the remaining 1 tablespoon parsley over all and serve. |
