CURED BLACK OLIVE TAPENADE WITH SCOTCH

This version of the famous Provencal dish, is nothing but sinful! The cured olives have a sweetness to them that sets them apart from their briny cousins, and the splash of Scotch adds a little bite that perfectly balances their bold flavor.

Recipe

Ingredients (makeS 2 cups)

3/4 lbs pitted cured olives (about 2 cups)
1 tablespoon capers - drained but not rinsed
1 tablespoon fresh lemon juice
1 garlic clove - skinned and left whole
pinch sea salt
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
1 tablespoon Scotch whisky

Place all the ingredients in the bowl of a food processor. Process until it forms a paste, about 1 minute, scraping down the sides of the bowl with a rubber spatula once. Transfer to a bowl and serve.

Cook's note: Store in a Tupperware and refrigerate up to 3 weeks.