Wednesday, July 02, 2008

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


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