Appetizer - Olive Tapenade
- Pitted olives – stuffed green, black, kalamata
- Anchovy paste
- Olive oil
Combine olives, garlic, anchovy paste and capers in an electric blender or bowl of a food processor. Slowly add a small amount of olive oil into the mixture while blending or processing. Blend until it is chunky.
Store the spread in the refrigerator, well covered. You can also make this recipe by using a mortar and pestle, or by chopping all ingredients together until very fine. The texture can be as smooth or as chunky as you like. Serve with crackers or crusty french bread. It can also be a sandwich spread; use with roast beef and hoagie buns for a rich sandwich.