Olive Tepenade

This is a great appetizer to prepare in just a few minutes. Typically these are items that I usually have in the pantry. (Hey, that is the definition for Putanesca Sauce ... but we will talk about that at a later date.) This is great on crackers or on baguette slices.

Olive Tepenade

1 14 ounce jar of Kalamata Olives, pitted
1 clove fresh garlic
1/4 cup olive oil
1/4 cup pine nuts
1/4 cup romano cheese
fresh ground pepper

Put olives, garlic and olive oil in a small cuisinart and pulse about 30 to 45 seconds. Scrape the bowl, add the pine nuts and pulse for 30 more seconds or unitl the olive mix is smooth enough to spread. If you are not sure, taste a little and decide how the texture feels. Would you like it? Then decide if you need to pulse any longer. When you are satisfied with the texture remove the cuisinart bowl and scrape the mixture into a medium size bowl. Stir in the romano chees and fresh ground pepper to taste. Regrigerate for at least an hour before serving.

This is a great appetizer while you and your spouse/better half are getting ready to go out for an evening. Pour two glasses of wine and then place the Tepenade and some crackers or breads on a small platter and bring all of it up to the bathroom while you are both showering and getting ready.

Enjoy,
Mark