Last weekend, friends of mine invited us to an awesome Scotch tasting. They had recently visited Islay and brought back some for us to try as well! Each Scotch was paired with a bite of food to bring out some of the flavors, including oysters, lamb kofta, pheasant sausage and so much more.
I naturally didn’t want to come empty handed so I brought this simple olive tapenade along with me.
Tapenade is a pureed mixture of olives, anchovies, capers and olive oil. Salty foods always pair nicely with spirits, so this recipe was an easy choice to bring to the party.
Ingredients:
- 1 (9 oz) jar pitted kalamata olives, drained
- 1 (9 oz) jar pitted green olives, drained
- 3 anchovy fillets, patted dry
- 2 garlic cloves, minced
- 3 tablespoons capers
- 3 fresh basil leaves
- the juice and zest of 1 lemon
- 1/4 cup olive oil
- crusty bread or raw vegetables