We first tasted this dip in Gail Zweigenthal’s apartment overlooking Central Park when we were in New York recently.
She had generously invited us–two strangers–to dinner with our mutual friend, Francia White.
Gail was Editor-in-Chief of Gourmet Magazine from 1991 to 1998, where this recipe originated.
Six simple ingredients plus seasoning make this a dip-in-a-flash.
In fact seven–Meredith thought a squeeze of lime or lemon juice would be good.
(The nod to tapinade comes with the capers; caper in Provençal patois is tapinas.)
1/4 cup olive oil
1 garlic clove–mashed with a pinch of salt
1/2 cup green olives–pitted
3 tbs parsley–chopped
juice of half a lime