Black Olive Tapenade

By á-46

Ingredients

• Recipe courtesy Bobby Flay
• 2 cups kalamata or nicoise olives, pitted
• 3 cloves garlic, peeled, coarsely chopped
• 5 anchovy fillets
• 2 tablespoons pine nuts
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Preparation

Step 1

Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.