OLIVE TAPENADE

By akselden

Ingredients

• 3 tbs.Olive oil
• 3 tsp garlic cloves, roughly chopped
• 2 tsp. anchovy fillet, rinsed and roughly chopped
• 2 tbs. capers
• 1 1/2 cups dry·cured Moroccan olives pitted

Preparation

Step 1

In a sauté pan, heat olive oil over medium heat and sauté garlic for 1 minute.

Add anchovies capers, and olives and cook 3 to 4 minutes. Place ingredients in a food processor on pulse speed and mix until consistency is a chunky paste.

Serve with focaccia or baguette slices.