Olive [Capers] and Sun-Dried Tomato Tapenade [HMC]

Once upon a time, I was a chef at a restaurant with a crew who could only be described as a bunch of pirates in training. Surf bums, ne'er-do-wells, rapscallions...and little old me, with only my East Coast attitude to keep them all in line. They never did understand why I took things like tapenades--an afterthought in many kitchens--so seriously. They called me the Condiment Queen (well, I'm sure they called me lots of other things, but not to my face). Then came the night a top chef ate at our shop. He gave the waiter a message: "Tell the chef that was the most well-appointed tapenade I've ever eaten." The message was delivered, and every eye in the kitchen was suddenly me. I didn't even raise my head, but I did speak. "And that," I told my crew in a quiet voice, "is why I pay attention to my tapenade."

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Step 1

Put the basil, tomatoes, capers, garlic, red pepper flakes, lemon zest, 1 tablespoon lemon juice, and olive oil in a food processor and process until well blended. Taste; you may want to add an additional squeeze of lemon juice or a pinch of salt.

Step 2

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Calories: 91 per serving.