Tapenade

By á-2421

Ingredients

• 300 g (10 oz) Kalamata olives
• 50 g (1 ½ oz) capers
• 50 g (1 ½ oz) anchovies
• 30 g (1 oz) chopped parsley
• 2 cloves garlic, chopped
• 50 ml (1 ½ oz) olive oil

Preparation

Step 1

To make tapenade, pit olives and put in food processor with capers, anchovies, parsley and garlic. Process for 10 seconds and scrape down side. Pulse until coarse paste forms. Remove from processor and in a bowl, incorporate olive oil.