Sliced Mozzarella With Black Olive Tapenade
serves 4-6
This intensely flavored tapenade contributes umami taste, saltiness and complexity alongside slices of fresh, lactic mozzarella. Use the leftover tapenade to top toast or pan-roasted fish or meats, or as a dip for raw or blanched vegetables.
1 cup pitted kalamata olives
1 cup pitted green olives
2 teaspoons fresh lemon juice
1 tablespoon capers
1 clove garlic, peeled
2 anchovy filets
1 tablespoon chopped fresh basil leaves
2 teaspoons chopped fresh marjoram leaves
1/3 cup olive oil
1 pound fresh mozzarella, cut into thick slices
4-6 basil leaves, thinly sliced
prep: 10 minutes
total: 15 minutes
food processor
1. Combine the olives, lemon juice, capers, garlic, anchovy filets, and chopped basil and marjoram leaves in a food processor, along with a generous sprinkling of fresh ground black pepper. Process, drizzling in the olive oil as you go, until everything is well blended and smooth. Taste and add more of any of the ingredients to taste.
2. Arrange the mozzarella slices on a platter or individual plates. Spoon some of the tapenade in the center of the plate, drizzle with olive oil and sprinkle with the thinly sliced basil and more pepper.
2. Arrange the mozzarella slices on a platter or individual plates. Spoon some of the tapenade in the center of the plate, drizzle with olive oil and sprinkle with the thinly sliced basil and more pepper.
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