The green olives in this recipe are unusual, as is the hard-boiled egg, which softens the flavor and helps bind the mixture. Green olive and caper tapenade can be used on grilled foods and as a quick finish for full-flavored fish broths and poaching liquids.
|green olives (see note)|
|garlic clove, peeled|
|extra-virgin olive oil|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.