green olive tapenade
sheryl julian, globe magazine 1998

1 1 4 1 3 1 2	c clv ea T T T T	olives in brine, pitted garlic anchovie fillets fresh oregano olive oil orange zest cognac	puree in food processor
use as bread or cracker spread, or veggie dip, or w/ hb eggs use as sauce to top scrod when cooking in covered pan add sweet red peppers and tarragon (over caramelized onions?) put tapenade in pockets in chicken breasts when sauteing