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Olive Tapenade

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There are two recipes here. Once that includes anchovy and one that does not.

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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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