OLIVES****Black Olive Tapenade
By Unblond1
13/12/13 - Made to accompany Tuna Confit. VV Good and I'm sure it will be good in other places as well
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Ingredients
- 4 oz. 4 oz. pitted, oil-cured black olives
- 1 1 anchovy, drained
- 1 1/2 tbsp. 1 1/2 tbsp. capers, rinsed and drained
- Finely grated zest and juice of 1/4 lemon, plus more as needed
- pinch pinch of Rosemary (fresh or dried), plus more as needed
- pinch pinch of Thyme (fresh or dried), plus more as needed
- pinch pinch of Cayenne pepper or piment d'espelette, plus more as needed
- 1 tablespoon 1 tablespoon olive oil, or more as needed
Preparation
Step 1
*Combine* the ingredients in the bowl of a mini food processor. *Pulse*, scraping down the bowl as needed, until the olives are pureed. *For* a slightly thinner consistency, add additional olive oil drop by drop (wasn't necessary). *Taste* and add additional herbs, pepper or lemon juice, as desired. *Cover* and store in the refrigerator until needed (a Ball jar works well).
Around my French Table