Olive Tapenade
Total Time: 5 minutesYield: 6 Servings
Source: www.culinaryhill.com
Category: Appetizer
Ingredients
3⁄4 cups Kalamata Olives (pitted, brine-cured)1 whole Anchovy Fillet (or 1/2 teaspoon anchovy paste)
1 1⁄2 tablespoon Capers (rinsed)
3⁄4 tablespoons Parsley (chopped)
1 1⁄2 clove Garlic (minced, or use roasted)
1 1⁄2 tablespoon Lemon Juice
2 tablespoons Olive Oil
dash Salt
1⁄8 teaspoon Ground Black Pepper
Directions
- In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and pepper. Pulse 2 to 3 times until coarsely chopped.
- Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.