Olive Tapenade
A simple and satisfying appetizer that calls for a chilled glass of wine.
Course
Appetizer
Cuisine
mediterranean
Servings
Prep Time
8
people
15
minutes
Cook Time
5
minutes
Servings
Prep Time
8
people
15
minutes
Cook Time
5
minutes
Ingredients
1.5
cups
unpitted kalamata olives
1
clove
garlic
3
tablespoons
capers
rinsed
3-5
fillets
anchovy
5-7
whole
basil leaves
1
teaspoon
thyme
picked
1
tablespoon
fresh lemon juice
1/8
cup
olive oil
if needed
Instructions
Pit the olives with a knife or press and set aside.
Place peeled garlic, herbs, capers, and anchovies in food processor and pulse a few times until broken up.
Add olives to the food pro and pulse until mixed. Do not blend.
Add lemon juice and pulse again. Taste it. If needed add more herbs or lemon.
If tapenade is a little chunky, add olive oil and pulse again. Personally I prefer a smoother tapenade so I used olive oil.
Recipe Notes
Use whole olives when possible – pre-pitted olives are frequently a little bitter.