Name: Black and green olive tapenade Recipe
Total time: 10 min
Yield: Serves 8 to 10
Ingredients: 1 1/2 cups kalamata olives, pitted; 1 cup California black olives, pitted; 1/4 cup unstuffed green olives, pitted; 1/4 cup capers; 1 tablespoon minced garlic; 4 anchovy fillets, unrinsed (optional); 1/2 cup high-quality olive oil; 1/3 cup plus 2 teaspoons freshly squeezed lemon juice; Freshly ground black pepper

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By Betty Hallock

March 28, 2007

A bright, pungent tapenade spiked with anchovies and lemon juice and long wedges of tortilla crackers studded with sesame seeds make a winning combination of appetizers.

Ciudad’s house olive tapenade recently caught the attention of the Food section website producer, Tenny Tatusian.

“It was a lovely balance of flavors -- the olives were somewhat tamed, but still bracing,” Tatusian says. “It’s a dish I’d love to serve at my next dinner party -- especially alongside untamed martinis.”

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1 ½ cups kalamata olives, pitted

1 cup California black olives, pitted

¼ cup unstuffed green olives, pitted

¼ cup capers

1 tablespoon minced garlic

4 anchovy fillets, unrinsed (optional)

½ cup high-quality olive oil

⅓ cup plus 2 teaspoons freshly squeezed lemon juice

Freshly ground black pepper

Combine the olives, capers, garlic, anchovies (if using), olive oil, lemon juice and pepper, to taste, in a food processor and pulse to finely chop and combine (this will not be pureed; there should be some texture to the ingredients). Taste; adjust seasonings as needed. Makes slightly more than 2 cups. Serve with crackers.

From Susan Feniger and Mary Sue Milliken of Ciudad.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.