Smoked olive oil enriches versatile tapenade

Tapenade is versatile: Scoop it on crostini for appetizers, toss it with pasta and spread it on sandwiches.

Here, smoked olive oil adds a dimension that rounds out the tang. Because there are so many other assertive ingredients, the smokiness blends right in, becoming less its own flavor than a wherehave-you-been-all-my-life companion.

The tapenade can be refrigerated in an airtight container for up to 1 week.

Smoky Tapenade

1 cup pitted black olives, such as kalamata or nicoise, or a mix 1 cup pitted green olives, such as Picholine or Sicilian, or a mix 2 tablespoons capers, rinsed or drained as needed 2 anchovy filets, drained, rinsed and patted dry 2 cloves garlic, minced ½ teaspoon crushed red pepper flakes 1 tablespoon finely chopped fresh thyme leaves 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons finely chopped fresh basil Juice from 1 lemon, or more to taste ¼ cup extra-virgin olive oil (not smoked) 1 to 2 tablespoons smoked olive oil (see note)

Combine the black and green olives, capers, anchovies, garlic, crushed red pepper flakes, thyme, parsley, basil and lemon juice in a food processor. Pulse to form a coarse, wellin corporated mixture. Transfer to a serving bowl or container with a tight-fitting lid.

Gradually stir in the extra-virgin olive oil, then 1 tablespoon of the smoked olive oil; mix well and taste.

Add some or all of the remaining smoked olive oil (to taste). Serve, or cover and refrigerate. Makes about 2 cups. Note: Smoked olive oil is available at specialty stores such as Williams-Sonoma and online at thesmokedolive.com.

Food

Food Editor Kelly Brant (501) 378-3497 kbrant@arkansasonline.com Mail Arkansas Democrat-Gazette P.O. Box 2221 Little Rock, Ark. 72203 Fax (501) 372-4765