A Fast Trip to Sicily via My Kitchen Table:

I just made a batch of pure (poo-ray) di oliva; what some folks would call Tapenade. I put in some lavender leaves, black olives, anchovy and lots of extra virgin olive oil (Sicilian, of course), and made a paste of it with my 60 year old English chemist’s mortar and pestle. Spread on crostini this is as good as olives can get.

Good Eating

Carlo