Prep 15 mins
Cook 0 mins
- 9 cloves garlic, minced
- 1 anchovy, minced
- 1 pinch allspice
- 1 teaspoon oregano
- 1 teaspoon Tabasco sauce
- 1 1⁄2 teaspoons coarse grain mustard
- 1⁄4 cup kalamata olive, chopped
- 1⁄3 cup california black olives, chopped
- 1⁄2 cup green olives, chopped
- 1 teaspoon capers
- 1 1⁄2 tablespoons lemon juice
- 1⁄2 cup olive oil
- 1⁄4 cup Italian parsley
- Mix all ingredients together.
- Better done by hand without a food processor.
Delicious! I used the food processor and don't even want to think about how long it would have taken me if I had chopped and minced everything by hand. I used 7.5 garlic cloves. I could have eaten it all with a spoon it was so good, but my husband said it was "way too salty." He doesn't eat salt, so I'm sure it seemed saltier to him than it would to most. I even rinsed the olives and anchovy under lots of water first to wash off as much salt as possible. I thought it was great!
This was my first time making tapenade... couldn't be easier! My husband loves it and he liked this one better than the store-bought versions, which is all he ever had before. Since I never use anchovies, I bought a tube of anchovy paste instead of a tin to increase the chance that I'll use the remainder. This is so good on well-toasted bread that, now that I'm thinking about it again, I'm heading back into the kitchen for some more! Thanks, kiwidutch!
Excellent appy recipe! My DH couldn't get enough and, while he enjoys most things I make, he was extra enthusiastic about this. He kept saying, "Wow, this is good!" I followed the recipe exactly and it turned out beautifully! A real keeper!