OK, I know you can’t find castelvetrano olives just anywhere. But, if you have a Costco near you, Costco is your best bet. Of course if you live in the Seattle area, you can almost always find these little green gems at PFI. Don’t know about PFI, well you are about to learn about a great resource for all things delicious.

How best to describe how to get to PFI (Pacific Food Importers) from here. Since I am writing this post from Castle Rock State Park in Almo, Idaho (southern Idaho near the City of Rocks National Reserve and the Utah border) finding an address right now without internet access is impossible. So I am going to postpone any further writing until I get to a park with internet access.

Wells, finally – internet at my disposal. (Now writing from Wells, Nevada. Home of some of the most scenic mountain drives and hikes you could ever experience. Who knew?!?!) But back to PFI……

First thing you need to know is that PFI is not a fancy place. So don’t think you are going to a Central Market or Whole Foods type of store. Think absolute opposite! It’s a small hole-in-the-wall, warehouse type facility at the bottom of an alley just south of the International District, next to what used to be the Immigration Office (complete with a barbed wire fence) and just east of the railroad tracks and Safeco Field. Like I said, not a glamorous location. But, to me this place is mecca. The address is 1001 6^th Ave So #B, Seattle 98134

But enough about PFI, and back to this recipe.

Whenever I want an appetizer that works with just about any type of food, I make a tapenade. First of all, tapenade is easy to make. Plus I almost always have the ingredients on hand. And of course the most important reason to serve this fabulous appetizer is that it is just plain delicious.

So get yourself some olives, and make this spread at your earliest convenience.

And sorry to those of you who have been waiting for this recipe. I’ve been seeing the wonderful states of Washington, Idaho, Utah, Nevada, and Oregon with Mr. C. and Pull-Winkle. (See picture of Pull-Winkle at bottom of post.)  

• ¼ c. extra-virgin olive oil
• 2 garlic cloves, roughly chopped
• 3-4 anchovy fillets  
• 1 tsp. fresh lemon juice
• freshly ground black pepper
• pinch dried thyme
• 1½ c. pitted castelvetrano olives
• 1 T. drained capers

In a small saucepan, combine the olive oil and garlic. Cook over low heat for 2-3 minutes or until the garlic starts to soften. Remove from heat and cool to room temperature.

Combine the cooled olive oil, garlic, anchovy fillets, lemon juice, a couple grinds of black pepper, and dried thyme in a food processor. Process until thoroughly pulverized. Add the olives and capers and pulse until they are coarsely ground. (Do not over process. You don’t want a paste.)Store in a lidded glass container. Refrigerate.