Olive Tapenade
By Maverick19
There are two recipes here. Once that includes anchovy and one that does not.
Rate this recipe
5/5
(1 Votes)
Ingredients
- Tapenade #1:
- 3 cloves garlic
- 1 cup Kalamata Olives, pitted
- 2 tbsp capers
- 3 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- salt and pepper to taste
- Tapenade #2:
- 1/2 lb. pitted Kalamata Olives
- 2 anchovy fillets
- 1 small clove garlic
- 2 tbsp capers
- 2-3 basil leaves, fresh
- 1 tbsp lemon juice
- 2 tbsp olive oil
Details
Preparation
Step 1
Tapenade #1:
Place garlic into blender or processor, pulse to mince. Add olives, capers, parsley, lemon juice and olive oil. Blend until finely chopped. Add salt and pepper to taste.
Tapenade #2:
Place all items into blender or processor, pulse into a coarse paste.
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