Director of House Events and Membership, The James Beard Foundation, NYC
This recipe comes from Claudia Karach, JBF Director of House Events and Membership.
- 1/2 pound pitted Kalamata olives
- 1 tin of anchovies in olive oil
- 2 tablespoons of Spanish capers (drained)
- Juice of half a lemon
- Herbs de Provence
- Black pepper
Claudia always has the ingredients for this simple and versatile tapenade on hand. To make it, combine olives, anchovies, capers, lemon juice, herbs de Provence, and black pepper in a food processor and pulse to combine. Spread it on a baguette for a savory snack, or smear it on cod (or other mild fish) before baking for a flavor-packed main course.