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

Ingredients

• 4oz.4 oz. pitted, oil-cured black olives
• 11 anchovy, drained
• 1 1/2tbsp.1 1/2 tbsp. capers, rinsed and drained
• Finely grated zest and juice of 1/4 lemon, plus more as needed
• pinchpinch of Rosemary (fresh or dried), plus more as needed
• pinchpinch of Thyme (fresh or dried), plus more as needed
• pinchpinch of Cayenne pepper or piment d'espelette, plus more as needed
• 1tablespoon1 tablespoon olive oil, or more as needed

Details

Servings 1
Adapted from google.ca

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