My friend and loyal SavorSA reader Alison Boone shared this Cooking Light recipe with me and we sampled it on oven-grilled salmon. It tasted great!

Green olives, canned (unmarinated) artichoke hearts and capers are seasoned with olive oil and Dijon mustard.

I picked up pitted Castelvetrano olives from the Whole Foods olive bar to make the spread pictured here. These big olives have a particularly pretty fresh green color and would also look stunning on an olive dish. (If you want to make just a little more work for yourself, stuff them with slivered almonds or rolled up anchovy fillets.)

Green Olive and Artichoke Tapenade

3 tablespoons capers, drained
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
10 large pitted green olives
2 garlic cloves, minced
1 (14-ounce) can artichoke hearts, well drained

Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness.

Makes 1 1/2 cups.

From Cooking Light/Spice Islands

Photograph by Bonnie Walker