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:

  1. 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
  2. With the processor running, drizzle enough olive oil to loosen to a spreadable paste, 2 to 4 tablespoons. optionally season with black pepper.

Print