Olive tapenade
A French standby.
- Yield:
- serves 4
- Category:
- Appetizers
- Cuisine:
- French
- Prep Time:
- 10 min
- Cooking Time:
- Total Time:
- 10 min
INGREDIENTS:
- 3 cloves garlic, roughly chopped
- 1 cup whole, pitted kalamata or Nicoise olives
- 2 drained oil packed anchovy fillets
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh thyme, oregano, or marjoram leaves
- 5 basil leaves
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 - 4 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
DIRECTIONS:
- Combine garlic, olives, anchovies, capers, herbs, mustard and lemon juice in the bowl of a food processor, scraping down the sides, until a rough (or smooth if you like) paste forms
- With the processor running, drizzle enough olive oil to loosen to a spreadable paste, 2 to 4 tablespoons. optionally season with black pepper.